THE BEST Lemon Sour Cream Pie

 

Think Key Lime Pie---but better.  I actually think you could use a similar technique to improve the typical key lime pie!  I love how the sour cream and whipped topping reduce the strong acidic/sweet tones of the straight lemon or key lime pie.  If you love lemon desserts, this will win you over!

Image and Recipe from Here.  I've just made a few adjustments to the original recipe.  Also note that this works really well with a prepared 10" graham cracker crust which makes it even easier to make!  I actually prefer the graham cracker crust myself.

Ingredients

• 1 homemade pie crust , baked and cooled (or 10" graham crust)
• 1 cup granulated sugar
• 3 Tablespoon + 1 1/2 teaspoons cornstarch
• 1 cup milk
• 1/2 cup fresh lemon juice (about 2-3 lemons)
• 3 large egg yolks , lightly beaten
• 1/4 cup butter , softened
• Zest of one lemon , about 1/2 tablespoon
• 1 cup sour cream

For whipped cream topping:

• 1  1/4 cup heavy whipping cream
• 2 Tablespoons powdered sugar
• Zest from one lemon

Instructions

• Crack eggs in a small bowl, beat slightly with a fork and set aside. 
• In a large saucepan combine sugar and cornstarch. Whisk in milk and fresh lemon juice and stir to combine. Cook over medium heat, stirring constantly, until mixture is thick and bubbling.
• Reduce heat to low and cook for two more minutes. Add a spoonful of the hot mixture into the egg yolks and stir well. Repeat this process with two or three more spoonfuls of the hot mixture added to the egg yolks. (The goal is to temper the egg yolks so they don't cook when added to the hot saucepan.)  Poor egg mixture into the saucepan and stir well.  Remove from heat.
• Add softened butter and lemon zest and stir until butter melts completely. Allow mixture to cool and then stir in sour cream. Add filling to your pie shell.

For the topping:

• In a mixing bowl, beat heavy whipping cream with an electric mixer. While beating, add sugar. Continue beating until stiff peaks form. Spread whipped cream over pie filling. Refrigerate for at least 2-3 hours before serving.
• Enjoy the best lemon sour cream pie ever!
•  Note:  If you want a stronger lemon taste, add 4-8 drops Doterra lemon essential oil.

Raspberry Cream Pie (or Raspberry Cheesecake Pie)

I love this pie recipe.  It tastes fresh and the creamy filling is light and fluffy!  

This is a great addition to a Thanksgiving Pie Spread.  You can make this with a traditional flour pie crust, but I prefer the graham cracker crust.

Image from Here.

 

MAKES 2 PIES

Ingredients
2  9" prepared graham cracker crusts

Raspberry (or berry) Topping:
¼ cup white sugar
2 tablespoon cornstarch
1 (24 ounce) package frozen raspberries

3 tablespoons water
3 tablespoons lemon juice
2 tablespoon butter
1 teaspoon vanilla extract

fresh berries (optional garnish for topping)

Cream Filling:
1 cups heavy cream
1 (8 ounce) package cream cheese, softened
1/2 cup powdered sugar
1 tablespoon vanilla extract
½ cup sour cream

Directions
1.  Whisk sugar and cornstarch together in a medium saucepan. Stir in raspberries, water, and lemon juice. Bring to a boil, stirring constantly. Boil until thickened, about 5 minutes. Remove from heat; stir in butter and vanilla extract. Set aside to cool.
2.  Pour heavy cream into the bowl of a stand mixer fitted with the whisk attachment. Beat on medium speed until stiff peaks form. Transfer to another bowl.
3.  Combine cream cheese, powdered sugar, and vanilla extract in the stand mixer bowl. Switch to the paddle attachment and beat until well combined, about 2 minutes. Fold in whipped cream and sour cream until evenly incorporated.
4.  Spread cream filling into the pie crust. Top with the cooled raspberry topping and fresh raspberries (optional). Refrigerate pie until thoroughly chilled, 2 hours or overnight.

NOTE: I have also used a frozen mixed berry blend, and that works well too!

Buttermilk Pie

This just may be one of my all time favorite pies.  

It has such a unique flavor-a cross between a custard, lemon meringue, and cheesecake.  I had this as a child and have been working to create my ideal recipe.  I found a great version on food wishes.blogspot.com from Chef Jon.  I've slightly adjusted his recipe.  You may want to watch his video here--He's so entertaining and it is helpful to see the steps in real time when making something for the first time.  Let me know what you think!

Image from Southern Living.

Ingredients for one pie:

1  9" Pie crust rolled out.

**Poke crust a few times with a fork around bottom and sides.  Prebake crust at 350 F. for 15-20 minutes, let cool while you make filling.

For the filling:

1 1/2 cups white sugar

1/2 cup (1 stick) unsalted butter, room temp

1/3 cup all-purpose flour

1/4 teaspoon kosher salt

4 large eggs

1 teaspoon vanilla extract

1 teaspoon freshly grated nutmeg

zest from one lemon

juice from one lemon

3 drops lemon essential oil (NOT extract)

1 cup buttermilk

-Combine butter and sugar.  Using a whisk add all other ingredients and mix until smooth.

- Pour filling into prefaced pie crust.  Bake for another 45-55 minutes, or until the filling is golden and “set.”
-Serve with fresh berries and whipped cream (either warm, cold, or room temperature).

Pie Crust for 2 pies (or double crust pie)

This is my go to pie crust recipe.  

Using butter is a MUST in my pie making kitchen:)  

This recipes originally comes from the classic Better Homes and Gardens cookbook...tracing back to my college days and my brother-in-law teaching me how to make pie!

Picture from Food Network

INGREDIENTS for 2   9" Pie Crusts
2 c. all purpose flour
1/2 tsp salt
12 TBS (1 1/2 sticks) butter
6 TBS ice water

Combine sugar, salt, and flour.  Cut in (or pulse in food processor which I never do because I don't want to clean it) butter.  Add water until dough comes together. Add more water 1 TBS at a time if necessary.  DO NOT OVERMIX.  Let dough sit in refrigerator for 30 minutes (optional).

Divide dough in half.  Roll out to size of pie dish using flour as necessary to prevent sticking.  Gently move rolled out pie crust into pie pan and press gently into sides and bottom.  Using knife, trim excess dough that exceeds edge more than a 1/2 inch.  Fold under extra dough then pinch/flute edges.

Bake according to Pie directions.

Pecan Pie Bars

I created these pecan squares after experimenting with  making "mini-pecan" pies.  
I loved the smaller portion size since pecan pie is so rich.  
But I also found making them a bit on the time intensive side.  
So I came up with the following recipe that is great for feeding 
A BIG 
Thanksgiving 
Crowd.  

I like them even better than the mini pies because the shortbread crust is so tasty!  There is also the added benefit of being able to make them ahead of time and freezing them.  Use parchment between bar layers when freezing.  Enjoy!

Shortbread crust:

3 c. all purpose flour

1 c. powdered sugar

1 c. + 2 TBS butter

Pecan Topping:

1 c. butter

¾ c. brown sugar

¾ c. honey

3 TBS whipping cream

5-6 c. pecans, chopped

dash or cinnamon (optional)

1.     Combine flour and powdered sugar.  Cut (or grate) in butter and use fork or pastry blender to turn mixture into coarse meal.  If not coming together and seems too dry, add 1 TBS water at a time.  Press/pat mixture into the bottom of a 11x17 pan (with sides).  To make this step easier, you may be able to use your rolling pin to roll it out in your pan for ease.

2.     Bake crust at 350 for 20 minutes.

3.     While crust is baking, make pecan topping.  Bring brown sugar, honey, butter, and whipping cream to a boil over medium heat.  Stir in chopped pecans and pour hot filling over the cooked crust.

4.     Bake at 350 for 25-30 minutes until golden and bubbly.  Cool in pan on a wire rack before cutting into squares.

5.     These freeze great!

The BEST Pie Crust

I'm a fan of ALL BUTTER 

when it comes to my pie crust.  

It has a flakiness and tastiness that you can't get any other way!  

You can roll out and press into your pan days ahead of time and just keep it in the fridge, 

or even freeze the pie crust in it's pan.  This makes the stress of pie making much easier when it comes to entertaining and holidays. 

For 1  9” PIE CRUST

1 c. all purpose flour

½ tsp salt

1/3 c. butter (cold)

2 TBS cold water (more if needed)

-Stir flour and salt together.  Cut or grate in cold butter.  Add 2 TBS water.  Mix together with fork, then work to mixture into a ball with your hands.  Work as little as possible!

-Roll out on floured flat surface.  Flour top of dough and rolling pin as needed during rolling out process.

Pie Cooking Class

Here are the other recipes from the pie cooking class 

that are not already posted on my blog.  These will probably

be reposted at future dates with pictures.

Blackberry Tarts  

Makes 24 tarts

1 box Prepared Pie Crust (Pillsbury or Trader Joes)

1 bag frozen blackberries

Filling:

¾ c. sugar

1 c. sour cream

1 egg

4 TBS flour

1 tsp vanilla

Topping:

1/4 c. flour

1/3 c. sugar

1 tsp cinnamon

¼ c. butter

1.  Use a biscuit cutter, mason jar lid, or cup to cut pie crust into mini circles.  Place pie crust circles into mini muffin tins and shape to tin (option to put in strips of parchment first, then press in pie crust for easier removal).

2.  Place 3 blackberries in each hole.  Mix other filling ingredients and pour over each of the 24 tarts. 

3.  Bake 425 for 10 minutes.

4.  In separate bowl, cut in butter to topping ingredients.  Crumble over the top of the tarts and bake 10 more minutes at 350.

5.  Cool.

out process.

9” Butter PIE CRUST

1 c. all purpose flour

½ tsp salt

1/3 c. butter (cold)

2 TBS cold water (more if needed)

-Stir flour and salt together.  Cut or grate in cold butter.  Add 2 TBS water.  Mix together with fork, then work to mixture into a ball with your hands.  Work as little as possible!

-Roll out on floured flat surface.  Flour top of dough and rolling pin as needed during rolling out process.

Chocolate Angel Pie

2 Egg Whites                                                                         ½ cup finely chopped walnuts or pecans

1/8 tsp. Salt                                                                           1 bar (4 oz.) Baker’s German Sweet Chocolate

1/8 tsp. cream of tartar                                                       3 T. water

½ cup sugar                                                                          1 tsp. vanilla

½ tsp. vanilla                                                                         1 cup whipping cream

Meringue Pie Shell:  Beat egg whites with salt and cream of tartar until foamy.  Add sugar, 2 Tbsp. at a time, beating well after each addition.  Continue beating to very stiff peaks.  Fold in ½ tsp. vanilla and nuts.  Spoon into a lightly greased (with crisco) 8-inch pie pan to form a nest-like shell; build sides up 1/2” above the edge of the pan.  Bake in a slow oven (300 degrees) for 50-55 minutes.  Cool.

Chocolate Cream Mixture:  Stir chocolate in the water over low heat until melted.  Cool until thickened.  Add 1 tsp. vanilla.  Whip cream and fold into chocolate mixture.  Pile filling into meringue shell.  Chill 2 hours.  Serves 6-8 people. You can garnish with shaved chocolate if desired.

NOTE:  Meringue will get soggy if you let the chocolate filling sit in it overnight---so DO NOT make this in advance.  You could make the meringue in advance and let it sit, then add the chocolate filling as noted in recipe just a few hours before serving.

9" pie pan:  For a 9" pie pan 1 1/2 times the chocolate filling recipe.

Apple Pie

Pastry for 9-inch two pie crust                                            ½ tsp. cinnamon

4 to 5 cups tart apples, peeled, cored, and sliced              1/8 tsp. salt

¼ cup water                                                                          1 T. lemon juice

1 cup sugar                                                                            2 T. butter

1 to 2 T. flour

Steam or simmer apples gently in ¼ cup water until they wilt and begin to become transparent.  (This is only a partial cooking so that apples will cook thoroughly in the pie.  Do not steam for too long.)  Combine the sugar and other dry ingredients.  Mix well.  Spread half over the pastry-lined pie pan.  Drain apples and save juice.  Put the apples into the pie shell.  Add ¼ cup from cooking liquid.  Sprinkle with remaining sugar mixture.  Sprinkle pie filling with lemon juice and dot with butter.  Roll, fit, and seal top crust.  Brush with milk and sprinkle with course sugar, if desired.  Bake on lower shelf of oven at 425 degrees for 30-40 minutes, or until nicely browned.  *Taken from Lion House Recipes. 

Note:  Apple pie is only as good as the apples it is made with.  Tart, juicy apples are desirable, and some judgment is necessary as to amounts of sugar and thickening when sweeter, less juicy apples are used.  Remember to cover pastry edge with foil strip to prevent over browning and fruit seepage. 

Grammy’s Stir and Roll Pie Crust

2 cups unsifted flour                                                                                    2/3 cup vegetable oil

½ tsp. salt                                                                                          1/3 cup cold water

½ tsp. baking powder

Stir together in a bowl the flour, salt, and baking powder.  Add oil and water.  Stir until gathered with a fork.  Do not overstir.  Roll out and bake at 375 degrees for 15 minutes.  Yield:  1 double pie crust or 2 single pie crusts for an 8 inch pan. 

Easy Dutch Apple Pie

Crust:

1 ½ cup flour                                                                                    ½ cup oil

1 ½ tsp. sugar                                                                                   2 Tbsp. cold milk

1 tsp. salt

Filling:

5 cups apples, sliced                                                                         ½ tsp. nutmeg

½ cup sugar                                                                                      ½ tsp. cinnamon

2 T. flour                                                                                            1 to 2 Tbsp. lemon juice

Topping:

½ Cup flour                                                                                       ½ cup butter (firm)

½ Cup sugar

Crust:

Mix everything and press into the bottom of a pie pan.  If it looks too oily, add more flour.

Filling: 

Add lemon juice to apples, toss then put in refrigerator.  Mix dry ingredients and add to apples.  Toss together and pile on top of crust.

Topping:

Mix flour and sugar.  Cut butter into flour and sugar.  Sprinkle on top of apples.  Bake at 350 degrees for about 1 hour or until topping starts to brown and apples soften.