In a food processor, pulse together flour, sugar, and salt.Īdd butter to the flour mixture and pulse again until coarse crumbs form.Īdd sour cream or Greek yogurt and pulse until the mixture starts to adhere but is still crumbly. ¾ cup FAGE Sour Cream or FAGE Total 5% Greek Yogurt ½ cup FAGE Sour Cream or FAGE Total 5% Greek Yogurtħ medium sized apples, peeled, cored, and sliced Try other Dessert Recipes.2 cups all-purpose flour, extra for dusting the surface Or spread it on in an even layer on top and garnish with thinly sliced lemons. Put the cream in a piping bag and pipe it around the edges of pie (I used a open star tip).Using a hand mixer, whip until stiff peaks form. Pour whipping cream in a bowl, add powdered sugar and vanilla.Pour into the pie crust and refrigerate for 4 hours, until chilled.Whisk in the sour cream and lemon zest until completely combined.Turn off the heat and immediately stir in the butter, whisking until smooth and creamy.Pour the hot filling mixture back to the pot and cook until it thickens and bubbles for 2 minutes, whisking constantly.Pour more hot mixture a little bit at a time to temper the egg yolks. Remove the hot mixture from the heat and slowly pour about 1/2 cup into the egg yolks in a mixing bowl as you whisk.Heat the lemon filling mixture over medium heat until hot whisking constantly.In a pot, whisk together sugar, cornstarch, salt, and lemon juice.Zest a lemon first, then juice the lemons to make 1/2 cup.How to make No Bake Sour Cream Lemon Pie Make lemon pie filling: Place the pan in the freezer for at least 15 minutes while you prepare the filling.Press the crust mixture evenly into the bottom and up the sides of a 9-inch pie pan, and press tightly with your hand or using the back of a measuring cup.Add the melted butter and toss to combine with a fork, ensuring that the mixture is evenly moistened. Combine graham cracker crumbs and sugar in a bowl.Crush graham crackers in a food processor or using a meat hammer until finely ground into crumbs.Enough chilling time: Since it is no-bake pie, you will need to chill the entire pie to set (4 hrs).Try graham cracker crust from scratch: It’s fun, quick, and tastes much better.Use fresh lemons: Freshly squeezed lemon juice makes a better tasting custard for pie filling.Here are some tips on making now-bake sour cream lemon pie. And the sour cream in the pie filling makes the lemon custard so velvety and luscious! It makes a lovey dessert for spring and summer. I am so glad that this is no-bake version because I don’t have to keep my oven hot during the summer season. All you need to do is chilling to firm up the crust, and you are good to go. I honestly think graham cookie crust goes really well with lemon pie filling.īesides, you don’t have to pre-bake the pie crust like some of icebox pie crust recipes require. Which means that making the crust is much quicker and easier. One thing that I love the most about this recipe? - Graham cracker (or graham cookie) crust instead of a traditional pie crust! Who wouldn’t enjoy the silky smooth tangy lemon custard with the just right amount of sweetness? I love pies of all kinds, but lemon pie will always be at the top of my favorite pie list. sweet and tart – childhood memories associated with that flavor.
This no-bake sour cream lemon pie carries that classic welcome signal to anyone you serve it to. There’s something about a lemon pie that makes you feel welcomed. The sour cream adds a velvety texture in the filling with just the right amount of tang.
No need to bake the crust or the pie itself. This hassle-free, no-bake lemon pie has a luscious sour cream lemon pie filling in a graham cracker crust.
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