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A no bake sour cream lemon pie in a white pie plate garnished with whipped cream and lemon slices.
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4.91 from 10 votes

Sour Cream Lemon Pie Recipe

This refreshingly tart and sweet No-Bake Sour Cream Lemon Pie is what summer dreams are made of!  A golden Oreo crust crust, silky soft lemon custard filling, and swirls of sweetened whipped cream without ever heating up your kitchen by turning on the oven make this no-bake pie recipe the perfect dessert for summertime!
Prep Time15 minutes
Additional Time4 hours
Total Time4 hours 15 minutes
Course: Dessert
Cuisine: American
Servings: 10 people
Author: Amy Nash

Equipment

Ingredients

Crust

  • 24 Golden Oreos finely crushed
  • 1/4 cup salted butter melted

Lemon filling

  • 1 1/3 cups granulated sugar
  • 1/3 cup cornstarch
  • 1 1/2 cups whole milk
  • 2/3 cup freshly squeezed lemon juice
  • 4 large egg yolks
  • 1/4 cup salted butter cubed
  • 1 1/2 Tablespoons lemon zest
  • 1 1/4 cups sour cream

Whipped cream

Instructions

Crust

  • Make the crust by adding the golden Oreos to a food processor and crushing into fine crumbs. Drizzle the melted butter over the cookie crumbs and process again to combine, then pour into a pie plate and press into the bottom and sides using the flat bottom of a measuring cup or glass. Refrigerate for 10 minutes.
    24 Golden Oreos, 1/4 cup salted butter

Lemon filling

  • Whisk together the sugar and cornstarch in a heavy saucepan. Whisk in the milk and lemon juice and cook over medium-high heat, stirring frequently, until the mixture begins to thicken and bubble. Reduce the heat to low and continue to cook for 2 minutes, stirring frequently while the mixture bubbles. 
    1 1/3 cups granulated sugar, 1/3 cup cornstarch, 1 1/2 cups whole milk, 2/3 cup freshly squeezed lemon juice
  • Meanwhile, lightly beat the egg yolks in a large bowl. When the lemon custard mixture has thickened and cooked for 2 minutes, remove it from the heat and slowly pour about 1 cup of the hot liquid into the egg yolks, whisking as you pour to temper the eggs. Place the pan of hot liquid back over the heat and whisk the tempered egg yolks in to the hot liquid, bringing it back to a gentle bubble for 2 minutes, whisking constantly.  
    4 large egg yolks
  • Remove the hot custard from the heat and immediately stir in the butter and lemon zest, whisking until smooth, then transfer to a clean bowl and allow the custard to cool to room temperature.  
    1/4 cup salted butter, 1 1/2 Tablespoons lemon zest
  • When cool, whisk in the sour cream until completely combined. Pour into the crust and refrigerate for 4 hours, until chilled.
    1 1/4 cups sour cream

Whipped cream

  • In a cold bowl with high sides, whip the cream, powdered sugar, and vanilla using a hand mixer until stiff peaks form. I used a 1M tip to pipe it on with a piping bag around the edges, but you could just spread it on in an even layer on top and garnish with thinly sliced lemons.
    1 cup heavy cream, 3 Tablespoons powdered sugar, 1 teaspoon pure vanilla extract

Nutrition

Calories: 537kcal | Carbohydrates: 59g | Protein: 5g | Fat: 33g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 154mg | Sodium: 234mg | Potassium: 163mg | Fiber: 1g | Sugar: 43g | Vitamin A: 977IU | Vitamin C: 8mg | Calcium: 111mg | Iron: 1mg

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