Lemon Sour Cream Pie with Buttermilk Crust and Whipped Cream Cheese Topping
Aug 25, 2016 10:35AM
● By Hood Magazine
Buttermilk Pie Crust
- 1 1/4 cup flour
- 7 tablespoons cold butter
- 3 tablespoons buttermilk
- 1 egg yolk
- 2 teaspoons water
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.
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.
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 cup of sugar
- 4 tablespoons cornstarch
- 1 cup milk
- 1/2 cup lemon juice, approx. 2 lemons
- 3 egg yolks, lightly beaten
- 5 tablespoons cold butter, cubed
- 1 cup sour cream
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.
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.
Allow to cool without stirring at room temperature for about 45 minutes. Stir in sour cream and pour into the baked pie crust. Chill completely in the fridge for at least 3 hours.
Whipped Cream Cheese Topping
- 4 ounces cream cheese, softened
- 1/3 cup sugar
- 2 cups heavy cream
- 1 teaspoon vanilla
In a stand mixer, whip cream cheese and sugar together until smooth. Stop the mixer. 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.