Recipe from Pillsbury
Husband-Tested in Alice’s Kitchen
“I’m going to eat this pie so I know where it is.” This was my daddy’s all-time favorite dessert. I used to make this for his birthday every year (and other times too.) My hubby and son are crazy about it as well. There’s just something about creamy lemon desserts that the men in my life love! This is easy to make with hardly any clean up because it’s prepared in one saucepan. It’s great for company since it can be made well in advance and it’s pretty to look at too. Serve this pie to someone you love along with piping hot coffee.
1 cup sugar
3 Tablespoons cornstarch
1 cup milk
1/4 cup fresh lemon juice
3 large egg yolks; slightly beaten
¼ cup unsalted butter
1 Tablespoon freshly grated lemon peel
1 cup sour cream
1 baked 9” pie shell
Sweetened whipped cream**
Toasted walnuts, chopped
In a medium saucepan, combine the sugar and cornstarch. Blend well. Stir in the milk, lemon juice and egg yolks. Cook over medium heat until thick, stirring constantly. Remove from heat. Stir in the butter and lemon peel. Allow to cool. Fold in the sour cream. Spoon the filling into a cooled, baked pie crust. Chill at least 2 hours or until set. Before serving, dollop or spread sweetened whipped cream over the top. Sprinkle with toasted walnuts.
**Sweetened Whipped Cream
1 cup heavy cream, chilled¼ cup sugar½ teaspoon pure vanilla extractPlace 1 cup of chilled heavy cream into the mixer with the whisk attachment. To keep the cream from spattering all over your kitchen, place a towel over the mixer. Turn the mixer on low and then after a minute, turn it to the highest setting. Gradually add the sugar and then the vanilla. Allow to mixer to whisk the cream on high until it looks like whipped cream. Be careful not to overbeat or you will have butter! Gently fold the whipping cream into the pastry cream. Place this in the fridge until you are ready to use it.