This lemon sour cream pie with blueberry sauce is a crowd pleaser. It’s a tangy and sweet lemon sour cream custard topped with homemade whipped cream and a sweet blueberry sauce!
I made this blueberry lemon pie last year for our Thanksgiving menu and it was one of everyone’s favorite pies. Every one of my family members tried this amazing pie and they all raved about how good it was.
When you have an assortment of pies, like you might for Thanksgiving, I always want a small slice of each of the pies so I can try all the flavors. It’s hard to pick a favorite when you’ve got the best pumpkin pie, pecan pie, blueberry pie, pumpkin cheesecake and this lemon sour cream pie. But this lemon sour cream is the one that every one went back for.
This creamy lemon sour cream pie is topped with a homemade blueberry sauce and the combination is to die for. I always love blueberry and lemon together, like in these lemon blueberry cinnamon rolls, and this blueberry lemonade.
A while back my mom said one of her favorite pies was a blueberry sour cream pie that Marie Callendar’s makes. I haven’t tried that pie from Marie Callender’s but I wanted to try making a bit of a homemade one. This pie is a bit different because it is a lemon sour cream custard base, topped with a sweet blueberry topping.
How to make Lemon Sour Cream Pie?
This lemon sour cream pie has a creamy no bake custard base, that is cooked on stove top. The lemon sour cream custard is made with sugar, cornstarch, milk, fresh lemon juice, egg yolks, butter, lemon zest and sour cream.
To start you’ll combine your sugar and cornstarch in a medium sized sauce pan. Stir in the milk and lemon juice and cook the mixture on the stove top over medium heat. You’ll cook it all until it’s nice and bubbly and starts to thicken.
In a separate bowl whisk your egg yolks. Add in a small spoonful of the lemon custard mixture into the egg yolks, and stir it together. Add in another spoonful, then another, then another, stirring after each. You’ll do this because you want to temper your eggs, to slowly heat them up so you can add them into the mixture, but without scrambling your eggs.
Once you’ve done this you can add the egg mixture back in to the pot. Cook it all for a couple more minutes. Remove the pan from the heat and you’ll stir in your butter and lemon zest until the butter melts into the mixture and everything is combined.
Remove the mixture to a separate bowl and allow to cool for a bit before putting it in the fridge to cool for about 30 minutes. Now you’ll stir in your sour cream. Pour the mixture into your prepared pie crust. You can use a homemade pie or a store bought pie crust. You’ll want to pre-bake (or blind bake) it since you won’t be baking it after the custard it is.
Let the whole thing chill for a couple hours then top it with your homemade whipped cream. Cool whip will work as well if you don’t want to make fresh whipped cream. Let that chill again while you make your blueberry sauce.
How to make the blueberry sauce?
I used a similar blueberry sauce as I made for my blueberry cheesecake. It’s made with blueberries, sugar, lemon juice and cornstarch. Cook it all together till you have a nice and thick sauce that you can put on top of your pie. Let it cool for a bit before putting it on the pie so you don’t ruin your whipped cream topping.
Let the whole thing chill again till the custard is nice and set. You’ll want it all to set for at least 2 or 3 hours.
The lemon custard in this pie is perfection. It’s a tangy sweet custard and I could just eat a huge bowlful of it on it’s own. Topped with the sweet fresh homemade whipped cream and the pie is so delicious. Add the sweet blueberries on top and this pie is totally irresistible.
This lemon blueberry sour cream pie is to die for. It will easily become everyone’s favorite pie at Thanksgiving dinner, but it’s so fresh it’s perfect for a summer party too!
Looking for more Cream Pie Recipes?
- Berry Custard Pie
- Easy Banana Cream Pie Recipe
- Pumpkin Cream Pie on Lauren’s Latest
- Coconut Cream Pie on Live Well Bake Often
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Lemon Sour Cream Pie with Blueberry Sauce
- 1 9 inch pie crust
For the Lemon Sour Cream Custard:
- 1 cup sugar
- 3.5 TBS cornstarch
- 1 cup whole milk
- 1/2 cup fresh lemon juice
- 3 large egg yolks
- 4 TBS butter (sliced)
- 1 cup sour cream
- 1/2 TBS lemon zest (about 1 lemon zested, add more to taste)
For the Whipped Cream Topping:
- 16 oz whipping cream
- 1/4 cup powdered sugar
- 1/2 tsp vanilla extract
For the Blueberry Topping:
- 2 cups blueberries (fresh or frozen)
- 1/4 cup sugar
- 1 TBS cornstarch
- 1 TBS fresh lemon juice
- Blind bake your pie crust. Allow to cool completely.
For the Lemon Sour Cream Custard:
- Combine your sugar and cornstarch in a medium sized sauce pan. Whisk together.
- Slowly whisk in the milk and lemon juice.
- Heat the pan over medium high heat, stirring almost constantly.
- Cook until the mixture starts to thicken and is bubbling.
- Reduce heat to medium low and cook for another 2 minutes.
- Whisk your eggs in a small bowl.
- Add a spoonful of the lemon mixture to the eggs and stir well. Add another spoonful and stir again. Repeat 2 more times.
- Pour the egg mixture into the sauce pan and stir it all together.
- Raise the temperature back to medium high and bring to a boil. Boil for another 2 minutes.
- Remove the pan from heat.
- Add in the butter and lemon zest and stir until the butter totally melts and everything is combined.
- Scoop the mixture into another bowl and allow to cool for about 5 minutes. Place in the fridge to cool for another 30 minutes.
- Add the sour cream and stir it into the lemon custard till totally smooth.
- Pour the filling into the prepared pie crust and place into the fridge for about 30 minutes.
For the Whipped Cream
- Pour heavy cream into a mixer bowl and whisk on high until stiff peaks form.
- Add in the powdered sugar and vanilla extract and whip again.
- Spread over the top of the prepared pie. Use piping tip to pipe dollops on the edges.
For the Blueberry Topping:
- Add the blueberries, sugar, cornstarch and lemon juice to a small sauce pan. Heat over medium high heat.
- Smash some of the berries as the berries cook.
- Allow to cook until the mixture starts to bubble and a thick sauce is formed.
- Scoop into a bowl and allow to cool.
- Pour blueberry sauce over the top of the whipped cream.
- Set pie in the fridge to chill for 2-3 hours.