Lemon Sour Cream Pie

From the kitchen of SteakNPotatoesKindaGurl

• 1 (9-inch) graham cracker crust
• 1/4 cup cornstarch
• 1 cup sugar
• 4 tablespoons butter
• 1 cup sour cream
• 1 tablespoon finely grated lemon zest
• 1/2 cup lemon juice
• 3 egg yolks, beaten
• 1 cup milk
• 1 cup heavy cream, whipped

If you want to toast the graham cracker crust a bit, preheat oven to 350 degrees and bake according to directions on package. Cool to room temperature.

Combine sugar, cornstarch, lemon zest and juice, egg yolks, and milk in a heavy saucepan. Cook on medium heat until thick, stirring constantly. Add butter and let mixture cool to room temperature. Stir in sour cream and pour filling into tart shell.

Refrigerate for at least 4 hours. Top with dollops of whipped cream just before serving. Yield 8 to 10 servings.

http://steaknpotatoeskindagurl.blogspot.com/2012/01/lemon-sour-cream-pie-improv-cooking.html