Lemon Sour Cream Pie With Buttermilk Crust and Whipped Cream Cheese Topping
Quality Dairy Foods Start on the Farm
Buttermilk Pie Crust
  • 1 1/4cup flower
  • 7tablespoons ButterCold
  • 3tablespoons buttermilkapproximately
  • 1 egg yolk
  • 2teaspoons Water
Lemon Sour Cream Filling
  • 1cup Sugar
  • 4tablespoons cornstarch
  • 1cup Milk
  • 1/2cup Lemon Juiceapprox. 2 lemons
  • 3 egg yolkslightly beaten
  • 5tablespoons Buttercold, cubed
  • 1cup sour cream
Whipped Cream Cheese Topping
  • 4ounces Cream Cheesesoftened
  • 1/3cup Sugar
  • 2cups Heavy Cream
  • 1teaspoon vanilla
Buttermilk Pie Crust
  1. In a food processor fitted with a regular blade, pulse flour and butter in short bursts until ingredients are combined and resemble crumbly sand. With the motor running, pour in the buttermilk and process just until the dough starts to pull together into a ball. Turn dough out onto a floured surface and form a disc. Wrap the disc of dough in plastic wrap and chill for at least 30 minutes.
  2. Preheat oven to 400°F. Divide chilled dough into two portions. Reserve one portion for another use. This crust can also be blind baked and then frozen to be ready for a pudding pie. On a well-floured surface, roll the disc into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn’t stick to the board. Transfer the dough to the pie plate, carefully pressing the dough to fit, trimming and crimping the edges of the crust. Prick the bottom of the crust randomly with a fork.
  3. Line the crust with a sheet of parchment paper or foil. Pour pie weights or dried beans onto the parchment and arrange to cover the entire bottom and up the edges of the pie crust. This will keep the dough from puffing and sagging while baking. Bake 8-10 minutes, or until the crust begins to turn golden brown. Remove from oven and carefully lift the parchment and pie weights from the crust; set aside to cool. Return pie crust to the oven to finish baking the bottom, approximately 5-7 minutes. Remove from oven and allow to cool completely.
Lemon Sour Cream Filling
  1. In a large saucepan, whisk together sugar and cornstarch. Gradually add milk and lemon juice, whisking until smooth. Place over medium-high heat and cook; continue to stir until thickened and bubbly. Reduce the heat to low; continue to stir 2 minutes longer. Remove from heat.
  2. Remove a 1/4 cup of hot mixture and place in a small bowl with lightly beaten yolks. Whisk together, then return egg mixture to the pot. Bring filling to a gentle boil and cook for an additional 2 minutes. Remove from heat and stir in butter.
  3. Allow to cool without stirring at room temperature for about 45 minutes. Stir in sour cream and pour into the blind baked pie crust. Chill completely in the fridge for at least 3 hours.
Whipped Cream Cheese Topping
  1. In a stand mixer, whip cream cheese and sugar together until smooth. Stop the mixer and, using a spatula, scrape the bowl periodically. Gradually, add the heavy cream and vanilla and continue whipping. Again, periodically stopping the mixer and scraping the bowl to pull all the cream cheese into the heavy cream. Continue to whip at a high speed until all combined and light and fluffy. Spread whipped cream cheese topping over the chilled lemon filling. Garnish with thin lemon slices, if desired.