March 13, 2015
Creamy Citrus Lemonade Pie
Cleveland Blue Ribbon Winner
This blue ribbon winning pie has a creamy layer with a fun filling ingredient: lemonade mix. You combine lemonade mix with sour cream and whipped topping. You make a sweet citrus top layer with fresh squeezed lemon and orange juice. You thicken it with egg yolk and cornstarch. The pie slices smooth and easy. It is lush and lovely to taste.We like to buck trends at the Blue Ribbon Group but we can’t help but hop on the Pi Day bandwagon. As in 3.14. And it’s an extra special one this year. If you don’t get the reference, check out this story. And then get baking this pie. For real!
-Cyndi
Creamy Citrus Lemonade Pie
1 cup sour cream
8 ounces whipped topping, reserve some for decoration
1 tablespoon lemonade mix (sweetened, classic flavor or pink)
1 pie crust (prepared, pre-baked, cooled)
3/4 cup sugar
3 tablespoons cornstarch
3/4 cup water, divided
1 egg yolk
1/8 cup lemon juice (fresh squeezed)
1/8 cup orange juice (fresh squeezed)
Food coloring (if preferred)
In medium bowl, combine sour cream, whipped topping and lemonade mix. Spoon into pre-baked pie crust, spreading evenly. Refrigerate 30 minutes. Meanwhile, in medium saucepan over medium heat, stir together sugar, cornstarch, and a portion of the water. Stir to form a paste. Once thickened, slowly stir in remaining water. Whisk in egg yolk. Stir constantly until mixture boils and thickens. Remove from heat. Stir in lemon and orange juices. Stir in food coloring (if desired). Pour immediately on top of cream filling, spreading to the edges. Refrigerate for 1 to 2 hours. Makes 8 servings.
Pipe whipped topping around the edges or a spoonful in the center for decoration.
-Recipe (adapted) from Jane, 2013 Cuyahoga Fair, Pie Baking Championship