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!
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.