Cooking Thursday

Today's recipe is another one I made for Easter.  It's a creamy, refreshing lemon pie which goes together quickly.  We all enjoyed it!

Sour Cream Lemon Pie

Crust:
1 1/4 cup graham cracker crumbs
5 tablespoons butter, melted
1/4 cup sugar
Preheat oven to 325 degrees.
Mix together graham cracker crumbs, butter and sugar.  Press into a 9 inch pie pan.  
Bake for 12-15 minutes until crust begins to brown.
Allow to cool.

Filling:
1 cup sugar
3 tablespoons cornstarch plus 1 1/2 teaspoons cornstarch
1 tablespoon grated lemon peel
1/2 cup lemon juice
3 egg yolks, lightly beaten
1 cup milk
1/4 cup butter, cubed
8 ounces sour cream
1 cup whipping cream, whipped for garnish
lemon twists for garnish, optional
Combine sugar, cornstarch, lemon peel, lemon juice, egg yolks and milk in heavy saucepan. Whisk ingredients together.
Cook over medium heat, stirring constantly until mixture thickens.
Remove from heat and stir in butter.
Allow to cool to room temperature, then stir in the sour cream.
Pour into prepared graham cracker crust.
Garnish with sweetened whipped cream and lemon twists.  
Refrigerate until ready to serve.