Lemon Sour Cream Pie is a wonderfully creamy and tangy dessert that offers the perfect balance of sweet and tart in every bite. The smooth, rich filling is made with tangy sour cream, fresh lemon juice, and a hint of lemon zest, all set on a buttery graham cracker crust. The result is a luscious pie that is refreshingly light but indulgent at the same time. This pie is perfect for any occasion—whether you’re serving it at a family gathering, bringing it to a potluck, or enjoying a slice as a treat after dinner. The bright, citrusy flavor paired with the creamy, velvety filling makes Lemon Sour Cream Pie a delicious, easy-to-make dessert that everyone will love. Plus, it’s simple to prepare and requires no baking, making it an ideal choice for a stress-free, yet impressive, dessert.
Ingredients:
For the crust:
- 1 1/2 cups graham cracker crumbs (about 12-14 graham crackers crushed)
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the filling:
- 1 1/4 cups sour cream (full-fat for the creamiest texture)
- 3/4 cup granulated sugar
- 1/2 cup freshly squeezed lemon juice (about 2-3 lemons)
- 1 tbsp lemon zest (from 1 lemon)
- 1/2 tsp vanilla extract
- 1/4 tsp salt
For the topping (optional):
- Whipped cream or freshly whipped cream, for garnish
- Additional lemon zest, for garnish
Instructions:
- Prepare the crust: Preheat your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the crumbs are well-coated and the mixture resembles wet sand. Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan. Use the back of a spoon to pack it tightly and evenly.
- Bake the crust: Bake the crust in the preheated oven for 8-10 minutes, or until it’s lightly golden and firm. Remove from the oven and allow it to cool completely on a wire rack while you prepare the filling.
- Make the filling: In a large bowl, whisk together the sour cream, sugar, lemon juice, lemon zest, vanilla extract, and salt until smooth and well-combined. Taste and adjust the sweetness or tartness by adding more sugar or lemon juice if needed.
- Assemble the pie: Pour the lemon-sour cream filling into the cooled graham cracker crust, spreading it out evenly with a spatula. Smooth the top to create an even layer.
- Chill the pie: Cover the pie with plastic wrap and refrigerate it for at least 4 hours, or overnight if you have the time. The chilling step is important to allow the pie to set and develop its full flavor.
- Serve: Before serving, you can top the pie with whipped cream and a sprinkle of fresh lemon zest for an extra burst of flavor and a decorative touch. Slice and enjoy the creamy, tangy goodness!
Tips & Variations:
- Crust Alternatives: You can use a traditional pie crust (store-bought or homemade) if you prefer a flakier base. Alternatively, try using crushed shortbread cookies or vanilla wafer crumbs for a different flavor profile.
- Lemon Variations: If you like a stronger lemon flavor, feel free to add a bit more zest or lemon juice. For a slightly less tart pie, you can reduce the lemon juice by a tablespoon.
- Topping Ideas: Top with fresh berries such as raspberries or blueberries for a pop of color and extra flavor. You could also drizzle a little lemon glaze over the whipped cream for a decorative touch.
- Make Ahead: This pie can be made a day or two in advance, making it a great option for a make-ahead dessert for parties or holiday meals.
