March 13, 2015

Creamy Citrus Lemonade Pie

Cleveland Blue Ribbon Winner

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