Lemon Sour Cream Pie - cooking recipe

Ingredients

1 (9 inch) baked pie crusts
1 cup sugar (can use more)
3 1/2 tablespoons cornstarch
1 1/2 tablespoons grated lemon rind
1/2 cup freshly-squeezed lemon juice (do not use bottled)
3 egg yolks, slightly beaten
1 cup half-and-half cream
1/4 cup butter
1 cup sour cream
2 cups cool whip frozen whipped topping, thawed or 2 cups whipped cream

Preparation

In a heavy-bottomed saucepan, combine the sugar, cornstarch, lemon rind, lemon juice, egg yolks and half and half cream; cook, whisking over medium heat until thick.
Remove from heat and stir in butter; cool the mixture to room temperature.
Stir in sour cream, and pour the filling into baked pie shell.
Top with Cool Whip or whipped cream.
Store in refrigerator.