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       Title: Sour Cream-Lemon Pie
  Categories: pies
       Yield: 8 servings
 
   1 1/4 c  graham cracker crumbs
       2 tb granulated sugar
     1/3 c  butter or margarine; melted
       1 c  granulated sugar
     1/4 c  cornstarch
       1 c  milk
       3    egg yolks; slightly beaten
     1/3 c  lemon juice
     1/4 c  butter or margarine; cut up
       1 tb lemon peel; finely shredded
       8 oz sour cream
     2/3 c  whipping cream
       4 ts granulated sugar
     1/2 ts vanilla extract
            lemon twists; optional
 
   Preheat oven to 350 degrees.  For the crust, in a medium bowl,
   combine the graham cracker crumbs and 2 tablespoons sugar.  Add 1/3 cup
   melted butter and toss to mix well.  Spread the mixture evenly into a
   9-inch pie plate, pressing onto the bottom and up the sides to form a
   firm, even crust.  Bake for 6 minutes, or until the edge is lightly
   browned.  Cool on a wire rack.  For the filling, in a medium saucepan,
   combine the 1 cup sugar, cornstarch, milk
   and egg yolks.  Cook and stir over medium-high heat until the mixture is
   thickened and bubbly.  Reduce the heat.  Cook
   for 2 minutes longer.  Remove from the heat.  Gently stir in
   the lemon juice, cut up butter and lemon peel.  Add the sour
   cream, mixing gently until just combined.  Pour the filling into the pie
   crust.  Cover and chill for 4 to 6 hours.  In a
   chilled bowl, combine the whipping cream, 4 teaspoons sugar and vanilla
   extract.  Beat with chilled beaters of an electric mixer on medium speed
   until soft peaks form.  Top the pie with dollops of the whipped cream.
   Garnish with lemon twists, if you like.  Store the pie in the
   refrigerator.  Penny Halsey (ATBN65B).
 
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   Contributor:  Midwest Living, October 1994
   Preparation Time:  0:00
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