Sour Cream Lemon Pie (With Gingersnap Crust)
Ingredients
PIE
- 1 cup sugar
- 3 1 /2 tablespoons cornstarch
- 3 egg yolks
- 1 tablespoon grated lemon peel
- 1 /2 cup fresh lemon juice
- 1 cup milk
- 1 /4 cup butter
- 1 cup sour cream
GINGERSNAP CRUST
- 1 ½ cups gingersnap cookie crumbs
- ¼ cup butter
Instructions
PIE
- Combine all ingredients, except butter and sour cream in a heavy saucepan.
- Cook over medium heat until thick.
- Stir in butter and cool to room temperature.
- Stir in sour cream and pour into pre-baked gingersnap pieshell.
- Cover with whipped cream and garnish with lemon twists (a thin slice of lemon twisted into an S shape) Store in the fridge.
GINGERSNAP CRUST
- Mix until crumbly and press into 9 inch pie pan and bake at 350 for 8minutes.
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