Sour Cream-Lemon Pie 1 and 1/4 c graham cracker crumbs 2 tb granulated sugar 1/3 c butter or margarine; melted 1 c granulated sugar 1/4 c cornstarch 1 c milk 3 egg yolks; slightly beaten 1/3 c lemon juice 1/4 c butter or margarine; cut up 1 tb lemon peel; finely shredded 8 oz sour cream 2/3 c whipping cream 4 ts granulated sugar 1/2 ts vanilla extract lemon twists; optional
Preheat oven to 350 degrees. For the crust, in a medium bowl, combine the graham cracker crumbs and 2 tablespoons sugar. Add 1/3 cup melted butter and toss to mix well. Spread the mixture evenly into a 9-inch pie plate, pressing onto the bottom and up the sides to form a firm, even crust. Bake for 6 minutes, or until the edge is lightly browned. Cool on a wire rack. For the filling, in a medium saucepan, combine the 1 cup sugar, cornstarch, milk and egg yolks. Cook and stir over medium-high heat until the mixture is thickened and bubbly. Reduce the heat. Cook for 2 minutes longer. Remove from the heat. Gently stir in the lemon juice, cut up butter and lemon peel. Add the sour cream, mixing gently until just combined. Pour the filling into the pie crust. Cover and chill for 4 to 6 hours. In a chilled bowl, combine the whipping cream, 4 teaspoons sugar and vanilla extract. Beat with chilled beaters of an electric mixer on medium speed until soft peaks form. Top the pie with dollops of the whipped cream. Garnish with lemon twists, if you like. Store the pie in the refrigerator. Penny Halsey --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
