Print Recipe
5 from 1 vote

Cook Time10 mins

Ingredients

  • 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

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

Instructions

  • 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.