Tag Archives: refrigerator pies

So Simple: Lemon Sour Cream Pie

Lemon Sour Cream Pie - Inside NanaBread's Head

Looking at my last three posts, I’d say there’s a high probability I’m on a fruit bender. Peach waffles. Papaya Cheesecake Bars. And now this. I think I’m trying to channel Spring. I first tasted this pie in the mid-80’s when our neighbor in Owasso, Oklahoma made it for us. It’s super simple, yet loaded with lemon flavor. A little sweet, a little tart, and a little tangy… just like me.

Lemon Sour Cream Pie:

one 8″ pre-baked pie shell (I use this recipe.)
4 small lemons, zested & juiced (1 Tbsp. zest + 1/2 cup juice)
3 1/2 tablespoons cornstarch
1 cup granulated sugar
3 egg yolks
1 cup milk
1/2 stick unsalted butter, cubed
1 cup sour cream
whipped cream, to garnish

Pre-bake your pie crust (homemade or store-bought) and let it cool completely.

In a heavy-bottom saucepan, whisk together the lemon juice, lemon zest, cornstarch, sugar, egg yolks and milk. Cook over medium-low heat until thick, whisking frequently. Remove from the heat and whisk in the butter. Allow the custard to cool completely. Once cooled, whisk in the sour cream.

Pour into your pre-baked pie crust and refrigerate at least two hours. To serve, slice and top with whipped cream. Serves 8. Keep refrigerated.

If you like simple, you’ll love this pie. If you insist on getting fancy, spread a thin layer of your favorite raspberry jam on top before you slather on that whipped cream. Oh, baby! Cover me. I’m going in.

Lemon Sour Cream Pie - My Slice - Inside NanaBread's Head

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Mom’s Black Forest Cherry Pie

My mother makes this no-bake Black Forest Cherry Pie. It’s good. So good, in fact, she won the pie contest at the company picnic back in the day – three years running. Until, that is, someone complained that she always won the pie contest and they told her she couldn’t enter this pie anymore. Some people are sore losers. Personally, I say if the crowd votes it Best Pie then it’s obviously a fan favorite. I can vouch that it was always a family favorite, as well.

Here’s how you can make it for your family:
1 store-bought chocolate graham cracker crust
1 package cream cheese (8-oz.) at room temperature
6 tablespoons powdered sugar
1 1/2 cups homemade whipped cream or Cool-Whip
1 can cherry pie filling (21 oz.)
1/2 teaspoon almond extract
1/2 cup shredded, sweetened coconut (optional)
1/2 cup of your favorite chocolate sauce (my addition)
Additional whipped cream, for garnish

Begin by making your own whipped cream (lightly sweetened) or thawing your Cool-Whip. Next, place the softened cream cheese in a mixing bowl; beat with an electric mixer until light and fluffy. Add the powdered sugar and beat one minute more. Remove from the mixer and gently fold the prepared whipped cream or Cool-Whip into the creamed cheese mixture until well combined.

In another bowl, combine the cherry pie filling, almond extract and shredded coconut. Gently fold the pie filling mixture into the whipped cream/cream cheese mixture until thoroughly incorporated. You’ll want to work slowly and gently to keep the whipped cream mixture from deflating. Once combined, spoon the filling into the graham cracker crust and spread it to the edges.

To decorate, use a pastry bag and pipe additional whipped cream around the edges. Pop your pie into the freezer until it is completely firm, then remove from the freezer and pour your favorite chocolate sauce over the entire pie to form a thin layer on top. This is where the piped whipped cream comes in handy – it creates a nice edge to hold all that chocolate goodness in place. For the photos, I drizzled. When it came time to eat the pie, I ladled on the chocolate sauce using the “more is more” rule of chocolate saucing. I’m a baaaaad girl. :)

This pie serves 8 regular folks, 10 dainty eaters, or 4 ‘screw it – it’s the holidays’ foodies. It should be kept refrigerated and can be made in advance and frozen. Just pop it uncovered into the freezer until firm, then cover it with plastic wrap. To serve, remove it from the freezer, remove the plastic wrap and allow it to thaw at room temperature for 15-20 minutes before serving. Leftovers (if there are any) will keep in the fridge for 2-3 days. Thanks, Mom! (again)

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