Snow Cap Lemon Pie - cooking recipe

Ingredients

1 (9-inch) pie shell
1 c. sugar
3 Tbsp. cornstarch
4 Tbsp. butter
1 tsp. grated lemon peel
1/4 c. fresh lemon juice
3 large egg yolks, beaten
1 c. whole milk
1 c. sour cream
whipped cream

Preparation

Bake and cool pastry shell; set aside.
In saucepan, mix sugar, cornstarch, butter, lemon peel, lemon juice, egg yolks and milk.
Stir and cook until thick, about 5 to 10 minutes; cool. Fold in sour cream.
Pour into baked pie shell.
Refrigerate at least 12 hours.
Serve with sweetened whipped cream.
Garnish with lemon slices and or chopped pecans.