This Lemon Sour Cream Pie is a dessert recipe that will brighten your day. A baked cream cheese pie crust is filled with the most delicious, lemon sour cream filling and topped with whipped cream. Watch the video showing you how to make this Lemon Sour Cream Pie, then scroll to the bottom of this post and print out the recipe so you can make it at home.
I’m so excited to share this pie with you today. You see, I’m not always so great at pie. It’s the crust that gets me… every time. Most days I have pie crust phobia! Is there such a thing? I think there must be. I have so many friends who are afraid to make a pie unless they buy a pre-made crust. The pre-made crusts are just not the same. They’re not! Homemade is best, and I have such an EASY crust recipe to share with you today.
Since winter is beginning to leave us and the days are getting warmer, lemons have been calling my name and asking me to bake them into a Lemon Sour Cream Pie. So it’s time to get rid of my fear of making pie crust and bake myself a pie!
How to Make Cream Cheese Pie Crust:
This cream cheese pie crust from the Crisco website has just 4 ingredients (shortening, cream cheese, flour and salt). It’s an incredibly EASY recipe to make. I use Crisco Baking Sticks, which are super easy to measure since you can just cut the stick at the exact measurement you need and store the rest for another recipe. The ingredients are combined with a hand mixer, and it takes about 2 minutes to do so!
Here’s the best part: this crust does not even have to be rolled out. Yep, you can bake a pie with homemade crust and you don’t even need a rolling pin. In this recipe, you just use your hands to pat the crust into your pie plate.
Just pat it all into the bottom and up the sides, pinch the top all the way around, and bake. That’s it!
I filled my baked crust with a beautiful lemon sour cream filling.
And I topped it with whipped cream and lemon peel.
Lemon Sour Cream Pie
This is the perfect, creamy, delicious, lemony pie to celebrate spring or summer and to accompany the warmer days ahead! My son always points out that the crust is the best part about this pie. It’s flaky and perfect! I personally adore the creamy lemony filling. It’s addicting!
If you love creamy pie recipes, you might also enjoy my Chocolate Cream Pie or my Banana Cream Pie. This Blueberry Cream Pie looks quite delicious too.
Lemon Sour Cream Pie
Cream Cheese Pie Crust:
- 1/2 cup Crisco shortening
- 4 ounces cream cheese, softened
- 1½ cups all purpose flour
- 1/4 teaspoon salt
- 1 cup granulated white sugar
- 1/4 cup cornstarch
- 1/2 cup freshly squeezed lemon juice
- 3 large egg yolks
- 1 cup half and half cream
- 2 tablespoons butter
- 1 tablespoon finely grated lemon zest
- 1 cup sour cream
- 1½ cups heavy whipping cream
- 2 teaspoons powdered sugar
- finely sliced lemon peel, for garnish (white pith removed)
Prepare the crust:
- Preheat your oven to 450 degrees F. Beat shortening and cream cheese in a large bowl with an electric mixer on medium speed until fluffy. Beat in flour and salt until dough forms. Place it in a 9-inch pie plate and press the pie dough into the pie plate and up the sides. Bake 9 to 11 minutes, or until the crust is golden or lightly browned. Remove from the oven and let cool.
Prepare the filling:
- In a medium saucepan, whisk together the sugar and cornstarch. Whisk in the half and half and lemon juice. Heat over medium until hot to touch. In a small bowl, use a fork to beat the egg yolks. Beat in a little bit of the hot liquid, then beat in a little bit more and a little bit more... until the eggs have warmed up. Slowly whisk the eggs into the hot mixture. Cook over medium heat until it comes to a full boil, whisking constantly. Remove from heat. Add butter and lemon zest and stir until the butter is melted. Set aside to cool slightly.
Prepare the topping:
- In a medium bowl, use an electric hand mixer to whip the whipping cream to soft peaks, then beat in the sugar.
Assemble the pie:
- Whisk the sour cream into the warm filling mixture, then scrape the filling into the baked pie crust. Spread the whipped cream on top of the lemon layer. Sprinkle pieces of lemon peel on top, if desired. Refrigerate for at least 2 hours before serving.
This dough recipe has me intrigued. Would it work to do a rolled crust or would it be difficult to handle?
I don’t think so– this crust is just meant to be pressed into the plate.
Do u use regular or butter crisco sticks?
So when making the filling, when do i add the cup of sourcream? it doesn’t include it in the video or in the written description. Please advise. Many thanks
Hi Mary- it’s in the recipe— when it says, “assemble the filling” you’ll whisk the sour cream into the warm filling mixture.
Lemon just always wins in my book
This looks so good! The day after this is made does the filling become watery ? Thank you.
This pie is awesome…I’ve made it twice in 2 weeks!
Great- glad you enjoyed!!
I was just going through a very old Cooking Light Community Thread and came across a post from you with some of your all time favorite recipes – thought I would check out your blog…glad I did. This recipe looks awesome!
How fun- I miss being active on that forum! Thanks for visiting 🙂
Oh my gosh! I had no idea that a cream cheese crust existed! How fun!!
Such a perfect combination- lemon and sour cream. I can taste the goodness right now! I love lemon in any dessert, pinning to make this for sure!
I have GOT to try this crust!! I always use half butter and half shortening because I love how flaky the shortening makes the crust, but I’ve never tried cream cheese!! And I’m a lemon addict, so this is right up my alley.
I also have a pretty strong pie crust phobia, but I’ve heard so many great things about this sour cream crust with Crisco that I just might need to give it a try! Lovely lemony recipe, Lori 🙂
A no roll crust??? Hooray!!! I love the flakiness that Crisco gives to a pie crust, but rolling is my nemesis. I’ll be trying your yummy crust with my next pie. And your scrumptious lemon pie has just been added to my must make list, too!
I love pie so much. And, I am a lemon fiend! Drooling over that filling… so creamy. I think I am going to make 2 pies today. This one and a strawberry one. I blame Pi day for any weight gain it may cause. 😉
I’m down for anything made with any fruit from the citrus family!! Lemon pie with no roll crust!!!, i say i’ve got this one in the bag. Looks delicious!!
I love how you baked your pie with a no-roll crust. And this pie looks so delicious!
Thank you for the easy no-roll pie crust recipe. I have a terrible time getting regular pie dough recipe to roll the way I want it to:)
I’m an American living in Australia and we don’t have Crisco here! I know, how tragic, I agree! However, I am also one of those with ‘pie crust phobia”!!! This looks fabulous! One major question, did you have to use baking beans to blind bake it, the recipe doesn’t say.
As soon as I get my hands on Crisco, I’m going for it!!! Many thanks!
Looks fabulous, Lori. I’m not that great with pie crusts, but I have a couple recipes that really works well.
Love how you “rolled” this out. Score!!! I’m not exactly a pie making aficionado…. but this looks easy and fabulous. Love lemon, thanks for the inspiration.
That looks YUM. Btw, pie crust just takes practice. I started out thinking it was so hard but now I consider it easy. Even my worst homemade was better than store bought. I have two flexible thin plastic cutting boards that I roll between and it makes it even easier. You can even roll between two layers of plastic cut from big plastic freezer bags.
it isn’t just Pi day on Saturday……it is Pi day of the century! 3/14/15. I’m making two pies to celebrate.
Wow, that pie looks delicious!! My favorite is pie is peach but i love lemon desserts and this one I will definitely have to try.
Thank you for this post and the recipe. I love lemon merangue pie but this looks delicious too. I backed off making pies because I too thought I’d never be aable to do the crust any justice. :). I’m definitely going to try now.
what an incredible looking pie!!
What a yummy way to celebrate pie day!
Your pie looks fabulous and I agree – store bought crusts are only used when desperate. Homemade is best! I ALWAYS have Crisco sticks in my fridge, not only for pie’s, but for the crust for my chicken pot pies as well. Pre-made crusts are icko according to my 3 year old. As for me, I do love butter in my crusts for flavor, but you gotta have the Crisco for flake.