Recipe(tried): Marie Callender's Double Cream Lemon Pie (copycat recipe)

DOUBLE CREAM LEMON PIE
(Marie Callender's Copycat)

I couldn't find a copy cat of the Double Cream Lemon Pie from Marie Marie Callender's. So I combined a couple of recipes and added my own ingredients and came close - real close. Real Good!



1 1/2 cups sugar
3 tablespoons cornstarch
3 tablespoons all-purpose flour
1 1/2 cups water
3 egg yolks, slightly beaten
2 tablespoons butter, cut up
2 teaspoons finely shredded lemon peel (plus additional for garnish)
1/3 cup lemon juice
1 baked (8- or 9-inch) pie crust
Sour Cream Topping (recipe follows)

In a medium saucepan stir together the 1 1/2 cups sugar, the cornstarch, and flour; gradually stir in 1 1/2 cups water. Bring to boiling, stirring constantly. Reduce heat; cook and stir over medium heat for 2 minutes.

Remove from heat; gradually stir about 1 cup of the hot mixture into beaten egg yolks; pour yolk mixture into remaining hot mixture in saucepan. Bring to a gentle boil; cook for 2 minutes more, stirring constantly.

Remove from heat; stir in butter and shredded lemon peel. Slowly stir in 1/3 cup lemon juice. Pour into pie shell, sprinkle with lemon zest if desired. Chill.

Spread Sour Cream Topping over pie and chill.

SOUR CREAM TOPPING

1 envelope unflavored gelatin powder
7 tablespoons cold water
1 cup sour cream
1/2 cup sugar
1 tablespoon cream cheese
Salt
1 teaspoon vanilla extract
1 to 2 cups sweetened whipped cream

Dissolve gelatin in 7 tablespoons water and set aside.

Mix the sour cream, sugar, cream cheese, dash of salt in a pan warm on low heat until sugar is dissolved and everything is mixed thoroughly, stir and watch that mixture does not burn or dry out. When all is smooth and blended add vanilla and stir. Then gradually add gelatin mixture; stir until mixture has a firm consistency of soft pudding.

Remove from heat; cool sour cream mixture until thick.

Stir in whipped cream. Spread over pie and chill.