How to Make Old Fashioned Lemon Cream Pie
This Old Fashioned Creamy Lemon Pie is the perfect lemon lovers dessert. Fresh, light taste meets rich, creamy texture in the pie of pies!
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✅Ingredients
LEMON CREAM PIE:
• 1 prepared pie crust
• 3/4 cup sugar
• 1/3 cup cornstarch
• 1 cup heavy cream
• 1 cup milk
• 1 tablespoon lemon zest
• 1/2 cup lemon juice
• 3 large egg yolks
• 2 tablespoons salted butter
• 1 teaspoon vanilla extract
STABILIZED WHIPPED CREAM:
• 3 tablespoons cold water
• 1 teaspoon unflavored gelatin
• 1 cup heavy cream
• 2 tablespoon powdered sugar
• 1 teaspoon vanilla extract
✅Instructions
00:00:13 - What kind of pie crust to use for lemon cream pie
00:00:25 - Preparing ingredients for lemon cream pie
00:02:28 - How to make stabilized whipped cream
00:04:53 - Quick recap Old Fashioned Lemon Cream Pie recipe
1️⃣ 00:01:03 - Combine the sugar, cornstarch, milk, cream, lemon zest, and lemon juice in a medium saucepan. Cook over medium heat, stirring constantly until it begins to bubble. Continue stirring for about 2 minutes until it starts to thicken.
2️⃣ 00:01:40 - Remove from heat and quickly mix a little of the mixture into the egg yolks. Whisk it rapidly and return it to the pan. Cook for an additional 90 seconds over medium heat.
3️⃣ 00:02:01 - Remove from heat again and stir in butter and vanilla. Pour into prepared pie shell. Let cool for about 15 minutes and then refrigerate until completely cooled and set.
4️⃣ 00:02:28 - Make the whipped cream topping by sprinkling gelatin over cold water in a small bowl. Let stand 5 minutes. Then, microwave on high for 5-10 seconds, until gelatin melts and liquid is clear.
5️⃣ 00:03:17 - Meanwhile, in a large mixing bowl use a hand mixer or stand mixer to whip heavy cream until soft peaks form. Sprinkle in powdered sugar and pour in vanilla extract and continue whipping until combined. Slowly pour in gelatin mixture and whip until stiff peaks form.
6️⃣ 00:04:03 - Pipe whipped cream onto the top of the completely cooled pie for a decorated effect or simply spread it over the top of the pie in an even layer. Refrigerate until ready to serve.
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How to Make: Lemon Sour Cream Pie
How to Make: Lemon Sour Cream Pie
Get the recipe here:
If you hadn’t already heard, sour cream is not just a savory food ingredient. We repeat: not just a savory food ingredient. As we’ve seen with many a cake, sour cream ensures your confection is perfectly moist and never dry, and in some cases, it’s the star of the show and brings a light, airy tang that balances out the other flavors that are in the mix. The latter example, of letting the sour cream complement the other ingredients, is what’s going on in this lemon sour cream pie; the lemon and sour cream get equal billing in the name, so you know it’s going to be good.
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Mom's Blueberry Sour Cream Pie
I am sharing with you one of my family's favorite dessert recipes- Blueberry Sour Cream Pie! You can find the original recipe here-
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Sour Cream Lemon Pie
Making a Lemon Pie at High Speed
How to make 4 fantastic pies - Pumpkin Cream Cheese, Sour cream lemon, coconut cream and pecan!
It's the Holidays! My favorite time of year - filled with baking and tons of comfort foods! Last year I shared my 4 pie crusts and this year I'm sharing my 4 favorite pies!
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CRUSTS -
Stabilized Whipped Cream
CREAM CHEESE PUMPKIN PIE RECIPE
1 flaky pie crust, uncooked
1 C sugar
3 Tbsp flour
11 oz cream cheese
1 tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp ground ginger
¼ tsp ground cloves
3 eggs
1 15 oz can pumpkin
1 Tbsp milk
Preheat oven to 375.
Beat sugar, flour and cream cheese on low until smooth.
Put aside 1/2 C of the cream cheese mixture in a small bowl.
Add remaining ingredients to the rest of the cream cheese mixture except the milk.
Beat on medium speed, scrapping bowl constantly, until smooth.
Pour into crust.
Stir milk into reserved cream cheese mixture.
Spoon over pumpkin mixture.
Cut though cream cheese and pumpkin with knife in S Shaped curves in one continuous motion for marbled design.
Cover edge of crust to prevent burning. Bake 45-60 min (you want just a SLIGHT jiggle in the center). Remove the crust cover during the last 15 min of baking. Cool 30 min. Refrigerate overnight. Serve with fresh whipped cream
SOUR CREAM LEMON PIE
9 inch pate sucree crust blind baked
1 C sugar
3 ½ Tbsp cornstarch
1 Tbsp lemon rind grated
½ C fresh lemon juice
3 egg yolks
1 C milk
¼ C butter
1 C sour cream
Combine sugar, cornstarch, lemon rind, juice, egg yolks and milk in sauce pan, and cook over med heat until thick.
strain the curd into another bowl
Stir in the butter (I use frozen butter to help it cool) and cool to room temp.
Stir in the Sour cream and Pour into pie shell.
Refrigerate and serve with Stabilized whipped cream
PECAN TART
pate sablee crust
1 whole egg
1 egg white
1/2 C light corn syrup
1/2 C white sugar
1 1/2 Tbsp butter, melted
3/4 tsp vanilla extract
1 C chopped pecans
Preheat oven to 325 degrees.
press the pate sablee into a 9 inch round tart pan
In a large bowl stir together the eggs, corn syrup, white sugar, butter, and vanilla just until combined.
Stir in the chopped pecans. Spread the filling evenly over the crust
Bake for 45 minutes
Allow to cool completely on a wire rack before slicing into bars.
COCONUT CREAM PIE
9 inch pate sucree crust blind baked
1/3 C cornstarch
1/2 tsp salt
1 1/2 C whole milk
1 Can coconut milk
4 egg yolks
3/4 C sugar
2 tsp vanilla
3 Tbsp butter
1 C unsweetened shredded coconut
1/2 C sweetened coconut shredded in a food processor
Stir the cornstarch and salt in a saucepan
Whisk in the whole milk and coconut milk
Cook over medium, stirring constantly, bring it to a boil, let it boil 1 min.
In a separate bowl whisk the egg yolks and sugar until light and ribbony
in a thin stream pour 1/3 of the milk mixture into a bowl with the egg yolks, stirring constantly to temper the eggs
Pour the warm egg mixture back into the saucepan and boil another min.
Remove from heat and add the vanilla, butter and shredded coconut.
let it cool, stirring occasionally, then pour into the pie crust.
Place in the refrigerator to cool and set.
Before serving top with stabilized whipped cream
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ASHLEE MARIE is all about from scratch recipes, cake decorating tutorials and fun themed foods. I believe anyone can be a chef with the right tips and tricks. I love creating delicious food at home and enjoy sharing my recipes with you. I'm self taught and if I can do it you can do it I hope that my videos help you learn to make dishes and desserts you've always dreamed of making
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Sour Cream Pie ????????????|???????? Old-Fashioned Easy Dessert Recipe????????
My sour cream pie recipe is easy and delicious! Similar to buttermilk pie, his old-fashioned dessert has a slightly sweet and tangy flavor, a soft, moist filling, and a crispy, golden brown crust that you're to like. This pie is also light on the stomach and no overly sweet, so it would be a great light dessert after a Thanksgiving, Christmas, or other holiday meal.
Best of all, this pie is super simple: all you have to do is mix together a few ingredients, pour the filling into a pie shell, and then bake. Although I used a homemade crust, this sour cream pie recipe would be even easier with a refrigerated crust.
Although this pie was definitely good, I didn't think it was as flavorful as some of the other pies I've made. Actually, I think the lemon sour cream pie I have here on my channel was much more flavorful. That's not to say that this pie was bad--it definitely wasn't--and people who like buttermilk pie will like it--but there are, more flavorful options...in my opinion.
In terms of sweetness, I thought this sour cream pie had just the right amount of sweetness to balance out the bit of tanginess in the background. Although some people would be OK with just 3/4 cup white sugar, I think that the extra 2 Tablespoons I added was a good idea.
If you want to make this pie more flavorful, you could add lemon juice and zest like I did with the other pie. You could also take from southern buttermilk and egg custard pies, and add a 1/8 teaspoon nutmeg or 1/4 teaspoon cinnamon. You could also use a graham cracker crust: just be sure to sprinkle some cinnamon in the bottom crust before pouring in the filling.
However, considering that this pie is similar to a southern favorite that many know and love, is easy to make, and isn't heavy in the stomach, this sour cream pie would be perfect if you want a quick yet satisfying dessert after a heavy holiday meal like Thanksgiving--especially if you're tired from cooking the main meal.
Like I said, I think this dessert will be a hit with many people. If you want to learn how to make sour cream pie, then this video is for you!????????????????????????????
Sour Cream Pie Recipe Ingredients
1 1/2 cups sour cream (340g)
3/4 cup + 2 Tablespoons white sugar (190g)* (I started with 3/4 cup, then added 2 more Tablespoons)
2 large eggs
1 teaspoon vanilla
1/8 teaspoon salt
1 9-inch pie crust
Lemon Sour Cream Pie Recipe Video:
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