Fresh Sour Cream Lemon Pudding Pie Recipe

I love citrus in foods and desserts. It makes them light and fresh tasting. For Easter this year, why not make things a bit easier for you with this beautiful pudding pie recipe that you can make ahead and serve as a dessert. It sounds so amazing, I think I will make it myself too! There are 3 recipes here for the complete pie, crust and fresh whipped cream. Enjoy!

sour cream lemon pudding pie
Makes 8 servings

My son, Justin, was coming home for the Easter holidays. Knowing that he loves lemon and poppy seeds, but not cake, I put this together, and it was a big hit with the whole family. No one even missed the chocolate bunnies and jellybeans! It’s lemony and very creamy, and the contrast of the crisp crust is heavenly.

Filling
• ½ cup cornstarch
• 1 cup milk
• 3 large egg yolks
• ¾ cup sugar
• Grated zest of 1 lemon
• ½ cup fresh lemon juice
• cup sour cream
• 4 tablespoons (1/2 stick) unsalted butter, at room temperature

• Sugar Cookie Crust with Poppy Seeds, baked and cooled (recipe below)
• Whipped Cream (recipe below)

1 To make the filling, in a medium bowl, whisk together the cornstarch and ½ cup of the milk to dissolve the cornstarch. Whisk in the egg yolks until smooth.

2 In a medium saucepan, combine the sugar, the remaining ½ cup milk, and lemon zest and juice and cook over low heat, stirring constantly, until the sugar dissolves and the mixture starts to simmer. Gradually whisk into the egg yolk mixture. Pour back into the saucepan and cook over low heat, stirring constantly, until the mixture comes to a simmer. Let bubble for 1 minute. Remove the pan from the heat. Add the sour cream and butter and whisk them in. Strain the filling through a fine wire sieve into a bowl to remove any bits of egg.

3 Pour the filling into the prepared crust. Cover with plastic wrap pressed directly against the filling to prevent a skin from forming. Refrigerate until the filling is chilled, at least 2 hours, up to 1 day.

4 Just before serving, spread the whipped cream over the filling. Cut into wedges and serve chilled.

sugar cookie crust with poppy seeds
Makes one 9-inch pie or tart crust

• 2 cups firmly crushed sugar cookies, preferably Tate’s
• 2 tablespoons poppy seeds
• 3 tablespoons salted butter, melted

1 Position an oven rack in the center of the oven and preheat the oven to 350°F.

2 Pulse the cookie crumbs and poppy seeds in a food processor just to combine. Add the melted butter and pulse until combined. Pour the crumb mixture into a 9-inch pie plate or tart pan with a removable bottom and press the mixture evenly against the bottom and sides of the pan. Make sure that the crust is not too thick in the corners. Do not press too firmly, or the crust will be hard.

3 Put the pan on a baking sheet. Bake until the crust smells sweet and toasty, about 10 minutes. Let cool completely on a wire cooling rack.

whipped cream
Makes about 2 cups

• 1 cup heavy cream
• 2 tablespoons sugar
• 1 teaspoons pure vanilla extract

In a medium bowl, whip the cream, sugar, and vanilla with an electric mixer set on high speed just until stiff peaks begin to form. (Better yet: Measure the cream, sugar, and vanilla into a 1-quart glass measuring cup. Whip the cream with a hand-held mixer right in the cup. You will have one bowl to wash). A lighter texture is better than one that is too stiff. Cover with plastic wrap and refrigerate until ready to serve, up to 1 day. If the cream separates, just whisk to return to the proper consistency.

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Kathleen King is the owner and founder of the famous and accredited Tate’s Bake Shop, based in Southampton, NY. At age eleven, she began selling small batches of her chocolate chip cookies to the neighbors off of a fold-out card table on North Sea Farms on Long Island. Her award-winning cookies are now sold at over 5,000 gourmet retailers throughout the United States and on her robust e-bakery, TatesBakeShop.

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