Sour Cream Lemon Pie Recipe

KetoBakes Mixes Needed:
ButterFlake Pie Crust
PopSweet Sweetener

For the pie crust:
½ package, or 7 oz, or 1 ½ cup + 1 tbsp, Butter Flake Pie Crust
½ egg, or 2 tbsp
2 ½ tbsp butter

For the filling:
1 cup heavy cream
4 large egg yolks
1/3 cup lemon juice
1 tbsp lemon zest
4 tbsp butter
1 tsp lemon extract
¾ tsp xanthan gum
1/3 – ½ cup KB PopSweet (bakers preference on sweetness)
1 cup sour cream
For the whipped topping:
1 cup heavy cream
2 tbsp KB PopSweet

Directions:
1. Make the single pie crust according to the directions, for a cold pie, on the Butter Flake
Pie Crust package. Let cool before starting filling.
2. Add heavy cream, egg yolks, lemon juice and lemon zest to a saucepan. Whisk together
and turn on heat to medium.
3. Whisk constantly until the filling thickens, enough to coat the back of a spoon, about 6
minutes. Continually whisking prevents the mixture of curdling.
4. After the mixture is thickened, take off heat and add in the lemon extract and and butter.
5. Sprinkle the xanthan gum over the top and whisk to get rid of any lumps.
6. Add in your desired amount of sweetener and sour cream. Whisk together.
7. Pour into pre-baked pie crust and let cool to room temp. Then cover and put in the fridge
to chill for 3-4 hours.
8. Right before serving, make the whipped topping. Whip the heavy cream until stiff peaks
form, then add in the PopSweet sweetener. Add to the top of the pie or add to individual
pieces.
9. Serve and enjoy!

This pie reminds us of all the great qualities of lemonade, but with a twist! It has a great blend of tartness from the lemons, creaminess from the sour cream, savoriness from the pie crust and sweetness from the PopSweet. Everything comes together to form this beautiful pie that is perfect for a hot summers day or even a family barbecue.