Just when we thought we were out of the proverbial ‘frying pan’ in Boise, temperatures soared into the low 100s over this past weekend, all but assuring that I wouldn’t be stepping outside until well after dusk. My two sons were out an about, probably at work, my daughter was in her room, probably whipping together the latest in high-rise architecture in Minecraft, and the wife was at the gym (her 2nd home). I was alone and free to let my pie baking passions run rampant so I decided to amp it up a notch with a Lemon Sour Cream Pie. Perfect for a hot (more like sweltering) Sunday afternoon in the City of Trees.
I should take that back actually. The WIFE is the one who ‘planted’ the notion in my feeble, pie-addicted mind, that SHE would even be willing to try out one of my pies if I made a Lemon Sour Cream Pie. I had been trying and trying over the last year, nearly, to get her to try one of my pies, but burning calories and building muscle always persevered….until NOW!
So, with a little more incentive and ‘pep to my step’ with this project, a Lemon Sour Cream Pie became my priority for the day.
Oh, and I didn’t stop there! I had been wanting to try out a cream cheese pie crust recipe , so I thought I’d build that into the project as well. It was a lot simpler to make than I thought and very very quick compared to a standard flaky butter pie crust, which has to rest in the refrigerator for a period of time. With the cream cheese crust, you essentially make it, press it into the pie dish, bak it for 10-11 minutes and you’re done! Time to move along!
The Lemon Sour Cream filling was where the fun really got started, as I had never made a filling quite like it before. Sure I had become pretty good at creamy fruit pies, but this was a bit different, and more of a ‘process’ to get right.
With a cream pie like this, the beauty was all in the ‘process’, mixing sugar and cornstarch, milk and freshly squeezed lemon juice into a hot, bubbling goop! Then adding in egg, lemon zest and butter to complete the transformation. Watching the ingredients come together visually and chemically was fun to take in. And, after spooning up a small smidgen of the filling and tasting it, after I adding in the sour cream and letting it cool, I knew I was putting together something wholly different but uniquely special!
The whipped topping was thrown together almost second nature after having been down this path on many past fruit cream pies.
The cream cheese pie crust was cooled and ready….
The Lemon sour cream filling, was ready….
The whipped cream topping was ready…
…a few hours in the fridge, would finish it off, chilling and setting the pie for later consumption.
I cut a single slice. The knife almost literally ‘fell’, lightly through the fluff of the whipped cream topping and creamy lemon sour cream filling, until it gently, and without little effort pushed through the now slightly-hardened cream cheese crust below.
I took a good-sized mouthful and let the lemon just zing around the insides of my mouth. It was wonderful, and RICH. My daughter, having been drawn to the kitchen earlier, was up next, and she made short order of the rest of the slice. Obviously..she enjoyed it.
The Wife was next, having just returned from a workout that would of made Dwayne ‘The Rock’ Johnson envious. Hers would be the test of ALL TESTs, as this would be the first time she had EVER tasted any of my lovely pies. She loved it and though she proclaimed that she would have to ‘step up’ her workout regime (whatever the Hell that means), she vowed to have another slice, maybe even two in the coming days. Mission successful!
LEMON SOUR CREAM PIE RECIPE RUNDOWN
TASTE: The lemon was wonderful, just as you’d taste in a lemon meringue pie. You could barely taste the distinct flavoring of the sour cream as a short after taste, with the lemon lingering on with each delightful chew.
TEXTURE: The creamy filling was smooth and fluffy soft. Not hard or thick as you might think. ‘Biting’ down into this is a bit of a misnomer, as you could literally ‘gum’ this pie to death! The cream cheese crust, was crumbly, but not like a graham cracker crust, which tends to crumble all over. It was a softer crust than a shortbread cookie crust but held together much better than a graham cracker crust.
PROS:The fresh lemon gave it a bitter first taste that was evened out with the sour cream and whipped topping. The cream cheese crust kept it all together and shaped nicely when you cut out a slice. The pie is fairly simple to make and relatively quick as well.
CONS:The pie is RICH in taste which will limit the size of the slice you take, which may be a good thing since this will probably add some minutes to your gym time as you try to burn it off.
I’d like to give a special thanks to Lauren at Tastes Better From Scratch for a wonderful recipe0