Happy Pi Day!

Since math and pie are my two favorite subjects... I thought I would share my favorite pie recipe in honor of  3.14, Pi Day! I love pie! I love it so much that I served it as my dessert for my wedding. 

A Special Thanks to my dad for making the Peaches and Cream pie on the top of my               Pie Tower. It was delicious!

Also, to my Sister-in-law Jessica, for making my beautiful cake (or in my case, pie) topper and for decorating my pie tower for me. It was beautiful! 

There are two things that my dad is King of making... and pie is one of them. So I have decided to share his recipe to my favorite pie. Lemon Sour Cream. I will not be giving a recipe on how to make a homemade pie crust because ain't nobody got time for that in this house... or I may just be lazy...

Here is what you need:

3 Cups of Whole Milk

1 Cup of Sugar in the Raw

4 Heaping Tablespoons of Corn Starch

3 Egg Yolks

1 Tablespoon of Butter

1 Cup of Sour Cream

1 Teaspoon of Vanilla Flavoring

Zest of 1 Lemon

Juice of 1 Lemon
Pie Shell

I started by preparing my pie shell. I bought one of those pre-made pie shells that you unroll and bake in your own pie pan.

I unrolled the dough, pressed it into my pie pan, and decorated the edges a bit with my thumb print.

Next, I took a fork and poked holes all around the bottom of the pan and around the sides.

I then followed the directions for cooking time that was listed on the package and baked it in the oven.

Now it is time for the custard!

Since I made this pie at home by myself, I knew that I would need everything prepped ahead of time so that the custard didn't get burnt in the process.

First, I measured out my 1 cup of Sugar in the Raw, and 4 heaping Tablespoons of Cornstarch into a bowl and mixed them together

Next, I separated the egg yolk from the egg whites into two bowls....

I then took 1 Lemon and a cheese grater, using the "fine" part of the grater to make a Lemon zest, You don't want there to be any white. Make sure you only grate the yellow part of the Lemon!!

I then cut my lemon in half and juiced it.

(You could use more lemons for the juice and zest if you'd like, depending on how strong of a lemon flavor you want... I wish I would have done 2 lemons.)

Finally, I measured out my 1 Tablespoon of Butter and 1 cup of Sour Cream.

After prepping everything, I was ready to begin making the custard.

Start by measuring out 3 cups of Whole Milk and pouring it into a medium sized pot on the stove at a medium heat. Stir in dry ingredients (sugar and cornstarch) with a wisk.

Continue to wisk. When custard begins to thicken, turn the stove down to a low heat and scoop out a few tablespoons of thickened custard into the egg yolks. This will temper the eggs so that they will mix in smoothly with the custard.

Add in the egg mixture. Once the egg is mixed in well, then add the sour cream and butter.

Once you have completely mixed in the sour cream and butter, add the teaspoon of vanilla,  your lemon zest, and your lemon juice. Once it is completely mixed in, it is time to fill the pie shell.

Place pie in the fridge for 1-2 hours to chill. And then you have a yummy Lemon Sour Cream Pie!