Citrus Sour Cream Pie

Citrus Sour Cream Pie

  • 1 1/2 cups crushed graham crackers
  • 1 teaspoon salt
  • 6 tablespoons unsalted butter, melted
  • 6 egg yolks
  • 1 cup granulated sugar
  • 3 tablespoons corn starch
  • juice and zest of 1 small lemon
  • juice and zest of 1 small lime
  • 3/4 cup orange juice
  • 1 teaspoon vanilla
  • 1/2 cup cold, unsalted butter, cut into pieces
  • 3/4 cup full-fat sour cream
  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • thinly sliced lemons, limes and oranges for garnish


Preheat the oven to 325.  In a pie pan, combine the graham crackers and salt, then drizzle with the melted butter and toss with a fork until moistened.  Press the crumbs firmly against the bottom and up the sides of the pan.  Bake for 10 minutes, then set aside to cool.

In a bowl, whisk together the egg yolks, sugar and corn starch until smooth and lightened in color, about 2 minutes.  Whisk in the citrus fruit juices, zest and vanilla.  Pour into a saucepan.

Cook over medium heat, stirring constantly with a whisk for about 7-10 minutes, until the mixture bubbles and thickens into the consistency of warm pudding; boil for 1 minute, continue to whisk until very thick.

Remove from the heat and whisk in the cold butter, one piece at a time, until melted and smooth.  Cover with plastic wrap and refrigerate for two hours, then whisk in the sour cream.

Spread the filling into the cooled graham cracker crust.  Cover and chill for at least 4-6 hours, or preferably overnight, until set.

Whip the heavy cream and powdered sugar with an electric mixer until thick; spread or pipe over the filling and garnish with the citrus fruit slices.


Recipe from Curly Girl Kitchen