Sour Cream Lemon Pie

This is a favorite in my neighborhood...
My only warning is to be sure and cook the custard until it is thick. Lately, I've taken to adding a smidgen more of cornstarch than the recipe calls for, but not a full 4 tablespoons. I almost got it too gummy the last time, which is the danger of increasing the cornstarch. So, somewhere between 3 1/3 Tbsp and 4 Tbsp is the right amount. 3 1/3 is often a bit too soft for my liking, and nearly 4 was borderline too gummy. The sour cream addition softened it, so the end result was quite edible.

Sour Cream Lemon Pie

1 9-inch pie shell, baked and cooled
1 cup Sugar
3 1/3 Tbsp Cornstarch
1 Tbsp Lemon rind, grated
1/2 cup Fresh lemon juice (about 2 lemons)
3 Egg yolks, slightly beaten
1 cup Milk
1/4 cup Butter
1 cup Sour cream
1 cup Heavy whipping cream, whipped

Combine sugar, cornstarch, lemon rind, juice, egg yolks, and milk in heavy saucepan; cook over medium heat until thick. If it starts to look curdled, keep stirring! It should come together soon thereafter. Do not undercook or it will be unappealingly runny after adding the sour cream. Stir in butter and cool mixture to room temperature. Stir in sour cream and pour filling into pie shell. Cover with whipped cream and garnish with lemon twists if desired. Store in a refrigerator.