Citrus Sour Cream Pie
This tart and creamy pie has a graham cracker crust, smooth citrus filling made with fresh lemons, limes and oranges, and topped with fresh whipped cream.
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Equipment
- 9-inch Round Tart Pan with Removable Bottom (or a deep-dish pie pan)
Ingredients
Crust
- 2 cups finely crushed graham crackers
- 2 tbsp granulated sugar
- ½ tsp coarse Kosher salt (if using table salt, use half the amount)
- ½ cup unsalted butter, melted
Filling
- 14 oz (1 can) 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
Topping
- 1 cup cold heavy whipping cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
Instructions
Crust
- Preheat the oven to 325F. Lightly spray a 9-inch deep dish pie pan or a tart pan with a removable bottom with non-stick spray. If using a tart pan that doesn't have a rimmed edge to hold on to, I recommend placing the pan on a baking sheet to make it easier to get the pan in and out of the oven.
- 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.
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 milk mixture. You can add a little fresh orange zest, too, but no more than 1/2 - 1 teaspoon, or it can add a bitter flavor.
- 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 2 3 hours, before serving.
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.
- Just before serving, decorate the finished pie with fresh citrus slices and whipped cream.
Notes
Leftover pie should be covered loosely with plastic wrap and refrigerated, and is best eaten within 2 days.
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