Sour Cream Lemon Pie

One of Bryan's favorite pies is Lemon Pie. (I never noticed before that I treat pie names like proper names. Aren't they?) Well I can't eat much Lemon pie because it has so much sugar in it, it makes me sick. It tastes great but is overwhelming, and I am not a fan of meringue. When I was little my brother worked for Marie Calender's and would bring home leftover pies all the time. I discovered that meringue was NOT whipped cream and that it was made from eggs and that grossed me out. I haven't liked it since.
This pie recipe is one that I picked up while living with my brother Joe and his wife Lee. It is a favorite of mine now. It is sweet and sour, lemony and creamy. It is just heaven on a plate I'm telling you!

Sour Cream Lemon Pie

1 Cup sugar

3 1/2 Tbsp cornstarch

1 Tbsp grated lemon rind

1/2 cup fresh lemon juice

3 egg yolks, slightly beaten

1 cup milk

1/4 cup butter

1 Cup Sour Cream

1 9" baked pie shell (you can use regular pie crust or I bet it would be great with a graham cracker crust)

1 Cup Whipping cream

Combine, sugar, cornstarch, lemon rind, lemon juice, egg yolks, and milk in a heavy saucepan or double boiler. Cook over medium heat until thick. Stir in butter and cool mixture to room temp. Stir in the sour cream and pour into prepared pie shell. Cover with whipped cream and garnish with lemon twists. Store in the refrigerator.

ENJOY!

Sorry there isn't a better picture. I snapped that quick before dinner the other day and there wasn't a scrap left to take pictures of when dinner was done.