Holy Hannah we have been eating good around here this week. I have been sticking to my menu and loving every bite (let's just forget the fact that I posted about calorie counting earlier). I had this lovely vision of posting recipes everyday and have been photographing everything I eat so I could do just that. But to write a post means I have to put my fork down... and that is asking a lot. But the recipe for this pie is so easy I thought I'd post it in between bites.
Lemon Sour Cream Pie
1 fully baked and cooled pie crust
your favorite lemon meringue pie filling (I used a recipe from the America's Test Kitchen cookbook)
16 oz sour cream
3-4 tablespoons sugar
1 tsp vanilla
Whipping cream and extra sugar
Mix sour cream, sugar, and vanilla together and set aside. Preheat oven to 500 degrees. Cook your lemon filling. Fill pie crust with lemon filling and top with sour cream mixture (starting at the crust and working your way in) smoothing to completely cover top of pie. Bake for 6 minutes. Remove and let cool then chill in the fridge overnight. Let sit at room temp for 15 minutes before serving. Or just eat it whenever and however you want.
Now, if you didn't forget to buy whipping cream and you aren't too busy changing diapers and yelling at kids you can top your pie with whipped cream and lovely little lemon slices. I just had enough time to slap some slices on plates and call it good. And boy is it good. So very very very good. Mmmmm, that slightly sweet and cool sour cream is the perfect sidekick to the tangy, sugary filling held together by the salty crust. Oh, baby! And if you wake up early enough you can eat the last two slices for breakfast and then tell the kids that daddy must have eaten them while they were sleeping.
Not that I would ever do that.