Go Back
+ servings
Luscious sour cream lemon custard is filled in a graham cookie crust and topped with whipped cream.

No Bake Sour Cream Lemon Pie

Print Recipe
This no-bake lemon pie has a lemon custard folded with sour cream in a graham cracker crust. No need to bake the crust or the pie itself. Chill for 4 hours before you serve.
Course Dessert
Cuisine American, Western
Keyword graham cookie crust, lemon, lemon pie, no bake, no bake pie, pie, sour cream, sour cream lemon pie, summer
Prep Time 20 minutes
Cook Time 10 minutes
Chilling time 4 hours
Servings 8 people
Calories 423
Author Holly Ford

Ingredients

For graham cracker crust

  • 1 1/2 cup graham cracker cookie crumbs
  • 3 tbsp light brown sugar
  • 6 tbsp butter melted

For sour cream lemon filling

  • 1 cup sugar
  • 3 1/2 tbsp cornstarch
  • 1/8 tsp salt
  • 1/2 cup fresh lemon juice
  • 1 cup milk
  • 3 egg yolks
  • 4 tbsp butter sliced
  • 1 cup sour cream
  • 1 tbsp lemon zest

For whipped cream

  • 1 cup whipping cream
  • 3 tbsp powdered sugar

Instructions

For the pie crust

  • In a medium bowl, stir together the graham cracker crumbs, brown sugar and mix well. Add the melted butter to the graham cracker mixture and toss to combine with a fork, ensuring that the mixture is evenly moistened.
  • Press the crust mixture evenly into the bottom and up the sides of a 9-inch pie pan, and press tightly with your hand or using the back of a measuring cup.
  • Place the pan in the freezer for at least 15 minutes while you prepare the filling.

For the sour cream lemon filling

  • In a pot, whisk together sugar, cornstarch, and salt. Add the lemon juice and milk; mix well. Heat the lemon filling mixture over medium heat until hot whisking constantly.
  • Remove the hot mixture from the heat and slowly pour about 1/2 cup into the egg yolks in a mixing bowl as you whisk. Pour more hot mixture a little bit at a time to temper the egg yolks.
  • Pour the hot filling mixture back to the pot and cook until it thickens and bubbles for 2 minutes, whisking constantly. Turn off the heat and immediately stir in the butter, whisking until smooth and creamy. Cool 15 minutes.
  • Whisk in the sour cream and lemon zest until completely combined. Pour into the pie crust and refrigerate for 4 hours, until chilled.

For the whipped cream

  • Pour whipping cream in a bowl, add powdered sugar and vanilla. Using a hand mixer, whip until stiff peaks form.
  • Put the cream in a piping bag and pipe it around the edges of pie. Or spread it on in an even layer on top and garnish with thinly sliced lemons.

Nutrition

Calories: 423kcal | Carbohydrates: 54g | Protein: 5g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 129mg | Sodium: 201mg | Potassium: 196mg | Fiber: 1g | Sugar: 41g | Vitamin A: 795IU | Vitamin C: 7mg | Calcium: 136mg | Iron: 1mg