Lemon Cream Pie

This luscious lemon cream pie is a lemon lover's dream come true, with a homemade graham cracker crust, fresh lemon juice and zest, and a creamy texture from sour cream.

📝 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. 1Preheat oven to 350 degrees.
2. 2Stir 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. 3Whisk the granulated sugar, cornstarch, and salt together in a medium-sized saucepan. Whisk in the lemon juice, lemon zest, and milk.
4. 4Cook over medium-low heat until slightly thickened.
5. 5Beat 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. 6Remove from the heat, cool for 10-15 minutes, whisking frequently. Fold in the butter and sour cream.
7. 7Pour the pudding into the cooled pie crust. Refrigerate at least 4 hours but overnight is even better.
8. 8Beat 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.