A cool pie for a long, hot summer
Summertime and the fixin’ is easy! And this Sour Cream Lemon Pie is as delicious at it is easy to prepare. The light touch of Argo and Kingsford’s brings out all the fresh flavor. And Keebler Ready-Crust adds the delicious taste of crispy graham crackers. So cool off this summer with a refreshing pie everyone will love.
MORE: Lemon Cheesecake Pie recipe (1951)
No-bake sour cream lemon pie recipe
Ingredients
1 cup sugar
1-1/4 cups milk
1 tsp. grated lemon rind
1/4 cup butter
1 pie crust, graham cracker or regular crust, baked
1/4 cup Argo or Kingsford’s cornstarch
3 egg yolks, slightly beaten
1 cup dairy sour cream
1/3 cup lemon juice
Directions
In 2 quart saucepan, stir together first 2 ingredients, gradually stir in milk until smooth. Stir in next 3 ingredients, add butter stirring constantly.
Bring to a boil one minute. Remove from heat and pour into a large bowl, cover surface with plastic wrap. Refrigerate for 45 minutes or until cool, but do not let it set. Fold in sour cream and put into pie crust.
Refrigerate 2 hours or until firm. Garnish with whipped cream.
Serves 6
