Sunny Lemon Pie

By Scott Sarvay

Sunny Lemon Pie

June 20, 2012 Updated Jun 20, 2012 at 11:55 AM EST

Tantalize your taste buds with a splash of sunny lemon taste in every bite of our Sunny Lemon Pie. This creamy, rich homemade pie with its easy graham cracker crust tastes bakery-fresh.

Serves: 6
Cooking Time: 15 min

• 1 (4-serving size) package lemon pie filling, cooked according to the package directions
• 1/4 cup (½ stick) butter
• 2 tablespoons lemon juice
• 1 1/2 teaspoons grated lemon peel
• 1 cup sour cream
• 1 (9-inch) graham cracker pie crust
• 2 cups frozen whipped topping, thawed

1. While lemon pie filling is still hot, add butter, lemon juice, and lemon peel; stir until butter is melted. Add sour cream; mix well.

2. Pour mixture into pie crust and chill for at least 2 hours, or until set. Completely cover top of pie with whipped topping and serve, or cover loosely and chill until ready to serve.

• Wanna add a little more pucker power to each bite? Simply top the pie with grated lemon peel just before serving.

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