My husband and I used to go to Marie Calendar’s when there was one near our home and I would ALWAYS order a slice of sour cream lemon pie for dessert. But since there are not any MC restaurants nearby anymore…I decided that I would try to make a copy of that pie that I loved so much!
This was a pretty close rendition of that pie. Except that I substituted this pecan crust for the regular crust and I remember there was a layer of sour cream and this recipe I mixed the sour cream in with the filling. But both very tasty! I love the tartness of the lemons and the crunchiness of the pecan crust! A perfect combination!
Look at all of this yumminess!
I have to be careful as I am writing this post…because there are still two pieces left in my fridge! I had it for my “Sugar Sunday” treat (I am trying to only eat sugar on Sunday) and I need my husband to hurry and finish up these last two pieces, because I am not too sure how well my will-power is going to hold out! :)
- 1 cup flour
- 1/2 cup butter, softened
- 1 cup pecan, finely chopped
- 4 egg yolks
- 14 oz. can sweetened condensed milk
- 1/2 cup fresh lemon juice
- zest of 2 lemons
- 1/2 cup sour cream- I used light
- 1 cup whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla-(I used clear vanilla)
- Combine flour and butter and cut with knife or pastry blender to resemble coarse crumbs. Add chopped pecans and mix with hands until all the flour is incorporated into the butter. Press into the bottom of a 9 or 10 inch pie plate. Continue pressing up the sides of the pan. Bake at 350 degrees F. for 20 minutes or until crust is lightly brown. Cool before using.
- Beat the egg yolks with beater. Add sweetened condensed milk and mix. Add lemon zest, lemon juice, and sour cream, mix until blended. Pour the mixture into the cooled pecan pie crust and bake at 350 degrees F. for 25 minutes. Remove from oven and let cool. Chill in the fridge for at least 2 hours. Add the whipped cream before serving.
- Pour the whipping cream into a chilled mixing bowl. Beat with beaters until a soft peak forms. Add the powdered sugar and the vanilla and continue beating until stiff peaks. Spread on top of chilled pie. Enjoy!
- This pie crust is good with many cream pies or any pie recipe calling for a graham cracker crust!
Do any of you need a sweet treat? Maybe you will have to save it for your “Sugar Sunday!”, or maybe you will want to make it for FHE, a fun summer BBQ, a party dessert…or just a treat to treat yourself any day of week! :)
Thanks for visiting today! Hope you have a great week!
That looks wonderful. My husband’s Mom always made us sour cream lemon pie and now he does. Grandma’s recipe is a little different….I’m going to have him try yours next time! (We’re on a no sugar kick right now too, I like the idea of having it one day a week).
Susan, thank you for taking the time to write your kind comment. If you try this recipe…let me know what you think! I think that it is a pretty close copycat other than the pecan crust! :) I like the sugar once a week, because I know that I can at least have it on day a week and so I don’t feel deprived! Hope you have a great day.
Rita
Rita,
This recipe looks so yummy! Can’t wait to try it. Thanks!
Went out for a 5 mile walk this morning and when I got back this recipe was waiting for me in my email. It sounded so yummy and easy, that I had to make it for my husband (that’s my excuse and I’m sticking to it!) I was out of fresh lemons, so had to substitute lemon juice concentrate and I didn’t have enough sour cream so used fat free plain Greek yogurt. I also didn’t have any whipping cream, but did have some whipping dessert topping in my food storage that I hadn’t tried, so thought I would give it a whirl. Even with the changes I made, the pie turned out WONDERFUL!! The pecan crust goes perfectly with the tangy lemon flavor of the pie. I can imagine how great it would taste with a french silk pie, ambrosia pie, peach pie…just about any kind of pie. Thank you so much for sharing this recipe. It will definitely be one that I use a lot.
Joan, I love the lighter edition of this recipe! Thanks for sharing it with us. I am in love with the pecan pie crust too and I think that it would go great with all of those pies that you mentioned. I think that I can see another pie in my future! Hope you have a great day.
Rita