SOUR CREAM-LEMON PIE

I first tasted this pie at a local restaurant and hunted around until I found a similar recipe. After adding my own personal touch, it’s now my household’s favorite. —Martha Sorensen, Fallon, NV

Prep: 20 min. + chilling Makes: 8 servings

Pastry for single-crust pie (9 in.) 1 cup sugar

3 Tbsp. plus 1¹ ₂ tsp. cornstarch 1 cup milk ¹₂ cup lemon juice 3 large egg yolks, lightly beaten ¹₄ cup butter, cubed

1 Tbsp. grated lemon zest 1 cup sour cream 1 cup heavy whipping cream, whipped

1. Preheat oven to 450°. On a lightly floured surface, roll pastry to a ¹₈-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to ¹₂ in. beyond rim of plate; flute edge.

2. Line unpricked pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake 8 minutes or until bottom is lightly browned. Remove foil and weights; bake 5-7 minutes longer or until golden brown. Cool on a wire rack.

3. In a large heavy saucepan, mix sugar and cornstarch. Whisk in milk and lemon juice until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat.

4. In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to the pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Stir in butter and lemon zest. Cool without stirring.

5. Stir in sour cream. Add filling to the crust. Top with whipped cream. Store in the refrigerator.

Per serving: 437 cal., 26g fat (15g sat. fat), 145mg chol., 197mg sod., 46g carb. (29g sugars, 0 fiber), 4g pro.