Lemon Cream Pie

Ingredients

• 6 tablespoons unsalted butter, melted
• 1 1/2 cups graham cracker crumbs
• 3 tablespoons granulated sugar
• 1 cup granulated sugar
• 1/4 cup cornstarch
• 1/2 teaspoon salt
• 1/2 cup fresh lemon juice
• 1 tablespoon lemon zest
• 1 cup whole milk
• 4 egg yolks
• 3 tablespoons unsalted butter
• 3/4 cup sour cream
• 1 1/4 cup whipping cream
• 2 tablespoon powdered sugar
• lemon slices (optional)
• lime slices (optional)
• mint leaves

Instructions

1. 1

   Preheat oven to 350 degrees.

2. 2

   Stir the graham cracker crumbs, sugar, and melted butter in a medium bowl. Press it into the bottom and up the sides of a 9-inch pie pan. Bake for 8 minutes.

3. 3

   Whisk the granulated sugar, cornstarch, and salt together in a medium-sized saucepan. Whisk in the lemon juice, lemon zest, and milk.

4. 4

   Cook over medium-low heat until slightly thickened.

5. 5

   Beat the egg yolks in a small bowl. Whisk in several tablespoons of the hot pudding mixture, a couple of tablespoons at a time, to warm the eggs. You may need to do this several times until the bowl feels warm. Slowly whisk the egg yolk mixture into the pudding mixture on the stove top over medium-low heat, cooking for 2-3 minutes.

6. 6

   Remove from the heat, cool for 10-15 minutes, whisking frequently. Fold in the butter and sour cream.

7. 7

   Pour the pudding into the cooled pie crust. Refrigerate at least 4 hours but overnight is even better.

8. 8

   Beat the whipped cream and powdered sugar on medium speed until stiff peaks form. Decorate the pie with the whipped cream, lemon and lime slices, and mint leaves.