With Thanksgiving closing in, I've been thinking a lot about pie. I have my definite favorite pie, and thought it would be fun to pie recipe swap. I'm counting on all of you! So here's mine and I'm hoping you'll all find the time to post yours so that I can try some new ones this year.
I put this recipe in the St. Johns Stake Cookbook, but forgot to mention that I use bottled lemon for the 1/2 cup and then use the actual lemon rind to "kick it up a notch" as Emeril would say!
Sour Cream Lemon Pie
I love this pie because it is tart and creamy.
1 c sugar
1 c milk
3 egg yolks, slightly beaten
½ cup fresh squeezed lemon juice (I use Real Lemon from the bottle)
3 ½ Tbs. cornstarch
1 Tbs. grated lemon peel
Mix the above ingredients together in a medium sized saucepan (a heavy non-stick pan with a thick bottom works best) Cook over medium heat (stirring so that it doesn’t burn on the bottom) until it boils. Boil for 1 minute and remove from the heat.
¼ c butter
Stir in the butter until it melts. Let the mixture cool a little and then fold in:
1 c sour cream
Pour filling into a baked, deep-dish pie crust and refrigerate 4 hours.
Garnish with whipped cream candied lemon peel strips if you want to get fancy….I never do.
So share the love and post your favorite pie recipe...or send it to me and I'll post it here!
My pie crust recipe makes more than enough dough for two pies, so Chase went to town on the extra dough. He rolled out dough for at least 30 minutes without stopping.
He worked and worked...notice the tongue. Flour and dough were a-flyin'.
And he giggled and squealed and thoroughly had a ball.
I better teach this boy to cook!