Sour Cream Lemon Pie

On Monday I was getting ready to do the weekly grocery shopping and feeling uninspired about what to plan for dinner when a friend mentioned having had fettuccine alfredo at The Olive Garden over the weekend.  This is an easy dish to make so I immediately latched on to the idea of  making it with chicken, broccoli and sauteed mushrooms.  It also reminded me of my last visit to The Olive Garden, when I tried a new little dessert they had.  It was a lemon dessert served in something resembling a shot glass and was the perfect ending to a pasta meal.  I didn't know how to make that dish, but I did have some fresh lemons in the fridge.  I also had sour cream.  So I made this luscious Sour Cream Lemon Pie.

This pie is so yummy, I don't know why I don't make it more often.  It's probably time to remedy that situation!

SOUR CREAM LEMON PIE


9 inch pie crust - baked


1 cup sugar
1/4 cup cornstarch
1 cup milk
juice of one large lemon
3 eggs yolks, beaten slightly
1/4 cup butter
zest of one large lemon
1 cup sour cream (do not use low fat or fat-free sour cream in this recipe)

• Combine the sugar and cornstarch in a saucepan.
• Stir in the milk, lemon juice and egg yolks.  Cook over medium heat until it thickens, stirring constantly.
• Remove from heat and stir in the butter and lemon zest.
• Cool slightly.
• Fold in the sour cream.
• Spread the filling in the crust and refrigerate at least two hours.  It's even better if you can let it set up in the fridge overnight.
• Top with sweetened whipped cream.

I found my thrill...

Delicious blueberry pie! Since blueberries came in the produce co-op and my dad recently gave me a bunch of cream cheese (he's the king of finding great deals on stuff) it was necessary for me to make this pie.  Miss "Anti-blueberries" in my family actually ate a piece (although she left the blueberries on her plate).  I thought this pie was scrumptious and it was GONE fast, everybody loved eating it while watching the Academy Awards.  Here's the recipe:

Blueberry-Sour Cream Pie

1 deep dish baked pie crust - either pastry or graham cracker

Fruit layer:
One bag frozen blueberries or 1 pound fresh blueberries, set aside some fresh berries
2 tablespoons fresh lemon juice
1/3 cup sugar
2 tablespoons cornstarch
1/2 teaspoon vanilla
Cream layer:
8-ounce cream cheese, softened
1/3 cup powdered sugar
2 tablespoons granulated sugar
1 teaspoon grated lemon zest
1/2 cup sour cream
1/4 teaspoon vanilla

1.  Mix together the blueberries and lemon juice in a medium pan.  Cover and cook over medium low heat until the blueberries are simmering in their own liquid.  Stir in the granulated sugar and cornstarch and bring to a boil.  Reduce the heat and cook, stirring constantly, for about a minute.  It should be quite thick.  Stir in the vanilla and let the mixture cool for at least 20 minutes before spooning into the pie crust.  If you have more fresh berries, sprinkle a few on top.
2.  Refrigerate for at least 30 minutes.
3. Beat the cream cheese, sugars and lemon zest with an electric mixer until the mixture is smooth.  Add the sour cream and vanilla and blend until smooth.  Spoon over the chilled blueberry layer and refrigerate for at least 2 hours.