Sour Cream Lemon Pie

There’s something truly heartwarming about a slice of Sour Cream Lemon Pie. Growing up, this was a staple at family gatherings, always bringing smiles and sweet memories. As I would help my mom in the kitchen, the tangy aroma of fresh lemons and the rich creaminess of sour cream would waft through the air, teasing our taste buds. This pie is not just a dessert; it’s a celebration of flavor that balances tartness with sweetness in the most delightful way. Every bite feels like a hug, offering a refreshing finish to any meal, especially during warmer months when we crave something light yet satisfying.

The first time I made Sour Cream Lemon Pie on my own, I felt a mixture of excitement and nostalgia. The addition of the buttery, crunchy saltine cracker crust adds a unique touch that makes it stand out from traditional pies. I remember eagerly waiting for it to cool in the refrigerator, imagining the creamy filling chilled to perfection, ready to be devoured. Whether it’s for a special occasion or just a casual weeknight dinner, this pie always finds a way to impress. So, grab your ingredients, and let’s dive into this wonderful recipe that has been a favorite in my family for generations!

What to Gather for Sour Cream Lemon Pie

Creating a delicious Sour Cream Lemon Pie starts with the right ingredients. Each component plays a vital role in achieving the perfect balance of flavors and textures. The buttery saltine crackers form a unique crust, while the sour cream and sweetened condensed milk provide that signature creamy filling. Let’s dive into these essential ingredients that will make your pie a standout treat.

• 60 salted saltine crackers: This unique crust ingredient adds a delightful crunch and a touch of saltiness that complements the sweetness of the filling.
• 3 tablespoons granulated sugar: Sweetens the crust just enough to balance the savory flavor of the crackers.
• 8 tablespoons unsalted butter: Melted butter helps bind the crust ingredients together, providing a rich flavor and texture.
• 1 teaspoon kosher salt: Enhances the overall flavor of the crust.
• 14 ounces sweetened condensed milk: The base of the filling, providing sweetness and creaminess.
• 4 large egg yolks: These add richness and help set the filling as it bakes.
• ¼ cup heavy cream: Adds a silky texture to the filling.
• 1 tablespoon grated lemon and/or lime zest: Infuses the pie with a bright, citrus aroma and flavor.
• ¼ teaspoon kosher salt: Balances the sweetness in the filling.
• 9 tablespoons fresh-squeezed lemon and/or lime juice: The star ingredient that gives the pie its tangy flavor.
• 1 cup sour cream: Adds a creamy texture and tanginess that is distinctive to this pie.
• ¼ cup granulated sugar: Sweetens the sour cream topping.
• Freshly grated lemon and/or lime zest (optional): For garnishing the pie, adding a pop of color and flavor.

Step by Step Guide for Sour Cream Lemon Pie

Making Sour Cream Lemon Pie is a straightforward adventure that leads to a delicious finale! This step-by-step guide will walk you through the process, from preparing the crust to refrigerating the pie. Let’s get started on creating this delightful dessert!

1. Preheat your oven to 350°F (175°C) and set the oven rack to the middle position. This ensures even baking for your pie crust.
2. Spray a 9-inch pie pan with nonstick cooking spray to prevent the crust from sticking.
3. In a food processor, combine saltine crackers, granulated sugar, melted butter, and salt. Pulse the mixture until the crackers become coarse crumbs, typically 10 to 15 pulses should do the trick.
4. Transfer the cracker crumbs into the prepared pie pan. Press them evenly into the bottom and up the sides of the pan to form a crust. Be careful not to press too thickly; you want it to bake evenly.
5. Place the pie plate on a baking sheet to catch any drips. Bake the crust in the preheated oven for 18 to 20 minutes, or until it’s golden brown and smells delicious. Once done, take it out and let it cool slightly.
6. While the crust is cooling, grab a large bowl and whisk together the sweetened condensed milk, egg yolks, heavy cream, zest, and salt. Whisk until everything is blended.
7. Now, add the fresh lemon juice and whisk again until fully incorporated. The mixture should be smooth and creamy.
8. Pour the filling into the cooled crust, spreading it out evenly. Make sure it fills the crust to the top.
9. Bake the pie on the center rack for about 16 to 18 minutes, or until the filling has set. You’ll know it’s ready when the edges look firm but the center still has a slight jiggle.
10. Once baked, transfer the pie to a cooling rack. Allow it to cool completely at room temperature.
11. In a small bowl, whisk together the sour cream and remaining granulated sugar until smooth. Once the pie has cooled, spread this mixture evenly over the top.
12. For an extra touch, sprinkle with additional zest if desired. This will add a vibrant flavor and visual appeal.
13. Refrigerate the pie for at least 4 hours, or preferably overnight, to let the flavors meld and the filling set.

Customization Ideas

One of the joys of making Sour Cream Lemon Pie is the opportunity to customize it to your liking! Whether you’re experimenting with flavors or adjusting the recipe to fit dietary preferences, these tips will guide you.

• Storage: Store Sour Cream Lemon Pie in an airtight container in the refrigerator for up to 3 days. This helps maintain its freshness and flavor.
• Freezing: While it’s best enjoyed fresh, you can freeze the pie for up to a month. Wrap it tightly in plastic wrap and then foil to prevent freezer burn.
• Variations: Try substituting some of the lemon juice with lime juice for a different flavor profile. You can even mix them for a wonderful citrus blend.
• Garnishes: Consider adding a dollop of whipped cream or a sprinkle of graham cracker crumbs on top for added texture and flavor.
• Healthier Options: You can use low-fat or Greek sour cream to cut down on calories while still enjoying this delicious treat.
• Fruit Additions: Fresh berries like strawberries or blueberries can be layered on top of the pie before serving for a colorful and tasty twist.

Side Dish Ideas for Sour Cream Lemon Pie

When serving Sour Cream Lemon Pie, consider pairing it with dishes that complement its bright flavors and creamy texture. Here are some ideas:

• Fresh Fruit Salad: A light and refreshing fruit salad with seasonal fruits enhances the citrus flavors.
• Grilled Chicken: A simple grilled chicken dish can serve as a savory contrast to the pie’s sweetness.
• Green Salad: A mixed green salad with a light vinaigrette provides a refreshing balance to the dessert.
• Ice Cream: Serve with a scoop of vanilla or lemon sorbet for an extra creamy treat.
• Cheese Platter: Pairing with a selection of cheeses offers a savory contrast that pairs well with the pie.
• Tea or Lemonade: A light beverage like iced tea or lemonade can enhance the refreshing qualities of the pie.

FAQ

Conclusion

The Sour Cream Lemon Pie is a truly special dessert that combines the richness of sour cream with the bright, tangy flavor of lemons. It’s a delightful treat that can brighten up any meal, and it’s so easy to prepare that anyone can make it at home. I encourage you to give this recipe a try; it’s sure to impress your family and friends. Enjoy every slice!

Sour Cream Lemon Pie

The ultimate comfort food, this Sour Cream Lemon Pie features a creamy filling with a crunchy saltine cracker crust. It's the perfect balance of tangy and sweet, making it an easy weeknight dessert that everyone will love. Serve it chilled for a refreshing treat tonight!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Course Desserts

Cuisine American

Servings 8 slices

Calories 350 kcal

Equipment

• Kitchen Scale
• Pie Pan
• Food Processor

Ingredients

  

• 60 crackers Salted Saltine Crackers 1½ sleeves
• 3 tablespoons Granulated Sugar 38 grams
• 8 tablespoons Unsalted Butter 113 grams, melted (1 stick)
• 1 teaspoon Kosher Salt
• 14 ounces Sweetened Condensed Milk 396 grams (1 can)
• 4 large Egg Yolks 56 grams
• ¼ cup Heavy Cream 57 grams
• 1 tablespoon Grated Lemon and/or Lime Zest 6 grams
• ¼ teaspoon Kosher Salt
• 9 tablespoons Fresh-Squeezed Lemon and/or Lime Juice 128 grams, from 4½ lemons or limes
• 1 cup Sour Cream 227 grams
• ¼ cup Granulated Sugar 50 grams

Instructions

 

• Preheat your oven to 350°F and set the oven rack to the middle position.
• Spray a 9-inch pie pan with nonstick cooking spray.
• In a food processor, combine saltine crackers, granulated sugar, melted butter, and salt. Pulse the mixture until the crackers become coarse crumbs, typically 10 to 15 pulses should do the trick.
• Transfer the cracker crumbs into the prepared pie pan. Press them evenly into the bottom and up the sides of the pan to form a crust.
• Place the pie plate on a baking sheet to catch any drips. Bake the crust in the preheated oven for 18 to 20 minutes, or until it’s golden brown and smells delicious.
• While the crust is cooling, grab a large bowl and whisk together the sweetened condensed milk, egg yolks, heavy cream, zest, and salt. Whisk until everything is blended.
• Now, add the fresh lemon juice and whisk again until fully incorporated.
• Pour the filling into the cooled crust, spreading it out evenly.
• Bake the pie on the center rack for about 16 to 18 minutes, or until the filling has set.
• Once baked, transfer the pie to a cooling rack. Allow it to cool completely at room temperature.
• In a small bowl, whisk together the sour cream and remaining granulated sugar until smooth.
• Spread this mixture evenly over the top.
• For an extra touch, sprinkle with additional zest if desired.
• Refrigerate the pie for at least 4 hours, or preferably overnight, to let the flavors meld and the filling set.

Notes

Tip 1: Store Sour Cream Lemon Pie in an airtight container in the refrigerator for up to 3 days.

Keyword Creamy Pie Recipes, Easy Lemon Desserts, No-Bake Pie Recipes, Sour Cream Lemon Pie