Lemon Delight Pie
Lemon pie filling, raisins and sour cream fill a prebaked crust.
- Serving Size: 1/8 of pie
- 1 cup California raisins
- 3 tablespoons sugar
- 1 cup water
- 1 tablespoon cornstarch dissolved
- 2 tablespoons cold water
- 1 package (2 7/8 ounces) lemon pie filling (not instant)
- 1/2 cup sugar
- 2 egg yolks
- 2 cups water
- 1 cup sour cream
- 1 baked 9-inch pie shell
In saucepan, combine raisins, sugar and 1 cup water. Simmer 15 minutes, stirring occasionally. Stir cornstarch together with 1 tablespoon cold water; add to saucepan and cook, stirring until thickened, about 5 minutes. Remove from heat and set aside.
Combine pie filling mix with 1/2 cup sugar and egg yolks. Gradually stir in water. Cook over moderate heat, stirring constantly, until filling comes to full boil and thickens, about 5 minutes. Stir in raisin mixture. Cool. Fold in sour cream and turn into pie shell. Chill until firm. Serve with additional sour cream.
Nutrition Facts Per Serving
Calories 360 (39% from fat); Total Fat 16g (sat 6g, mono 6g, poly 3g, trans 0g ); Cholesterol 80mg; Protein 4g; Carbohydrate 53g; (Dietary Fiber 2g; Sugars 38g; ); Iron 2mg; Sodium 150mg; Calcium 53mg; Potassium 222mg
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