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Citrus sour cream pie, topped with whipped cream and sliced oranges, lemons and limes.

Citrus Sour Cream Pie

Heather Smoke
This tart and creamy pie has a yummy blend of citrus flavors from fresh lemons, limes and oranges, topped with fresh whipped cream.

All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet.

5 from 1 vote
Prep Time 20 mins
Cook Time 35 mins
Chill Time 4 hrs
Total Time 4 hrs 55 mins
Course Dessert
Cuisine American
Servings 8



  • 2 cups finely crushed graham crackers
  • ¼ cup granulated sugar
  • ½ tsp coarse Kosher salt (if using table salt, use half the amount)
  • ½ cup unsalted butter, melted


  • 14 oz sweetened condensed milk
  • 6 egg yolks
  • ½ cup sour cream
  • 1 small lemon, zested and juiced
  • 1 small lime, zested and juiced
  • 2 navel oranges, juiced


  • 1 cup heavy whipping cream
  • 2 tbsp powdered sugar
  • 1 tsp vanilla extract



  • Preheat the oven to 325F. Lightly spray a 9-inch deep dish pie pan with non-stick spray.
  • In a bowl, combine the crushed graham crackers, sugar and salt. Drizzle with the melted butter and toss with a fork until moistened and crumbly.
  • Press the crumbs firmly and evenly against the bottom and up the sides of your pie pan.
  • Bake the crust for 10 minutes, then set aside to cool for 5 minutes while you make the filling.


  • In a large bowl, whisk together the sweetened condensed milk, egg yolks and sour cream until smooth.
  • Use a microplane zester to zest the lemon and lime, and whisk the zest into the sour cream mixture.
  • Juice the lemon and lime, measuring the juice into a liquid measuring cup. You'll probably get a couple tablespoons of juice from each.
    Now juice the two oranges, adding their juice to the measuring cup. Altogether, you need 1 cup of citrus juice.
    Add 1 cup of juice to the mixing bowl, and whisk until smooth.
  • Slowly pour the filling into the crust.
  • Bake the pie on the center oven rack for about 22-25 minutes. The pie should be mostly set, although the center will still be slightly wobbly.
  • Let the pie cool at room temperature for 1 hour, then refrigerate until completely cooled and set, about 3 hours, or overnight.

Whipped Cream

  • Pour the cream into a bowl, and whip on medium speed with an electric mixer until soft peaks form.
  • Add the vanilla and powdered sugar, and whip until the cream is thick enough to hold its shape.
  • Decorate the finished pie with fresh citrus slices and whipped cream.


Leftover pie should be covered loosely with plastic wrap and refrigerated, and is best eaten within 2 days.
Keyword Citrus, Cream Pie, Orange
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