Sour Cream Lemon Pie

1 Jan

1 cup granulated sugar plus 3 tablespoons

1/4 cup cornstarch

1-1/4 cups milk

3 egg yolks, slightly beaten

1 tsp grated lemon zest

1/3 cup fresh lemon juice

1/4 cup butter–room temperature

1 cup sour cream

1 cup heavy cream

1 graham cracker pie crust

 

In heavy saucepan mix sugar and cornstarch together. Gradually stir in  milk until smooth. Add egg yolks, lemon zest, and lemon juice. Stir well.  Add butter. Stirring constantly bring to a boil over medium heat and boil 1 minute. Pour into large bowl ; cover surface with plastic wrap and refrigerate 1 hour or until cool but not set. When cool fold in sour cream. Put into graham crust. In a medium bowl add heavy cream. Beat at medium speed until it begins to thicken; add 3 tablespoon of sugar. Increase mixer speed to high and beat until stiff. Spread on top of pie. Refrigerate another hour before serving.

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