Posted by Wayne on September 10, 2026, 9:10 am, in reply to "CROCK-POT CHICKEN AND RICE CASSEROLE ..."
1 CUP SUGAR
3 TBSP. CORNSTARCH
1 TBSP. FRESHLY GRATED LEMON RIND
1/4 CUP FRESHLY SQUEEZED LEMON JUICE
1/4 CUP (1/2 STICK) BUTTER
3 EGG YOLKS, UNBEATEN
1 CUP MILK
1 CUP SOUR CREAM
1 (8-INCH) PRE-BAKED PIE SHELL OR GRAHAM CRUST
COMBINE SUGAR AND CORNSTARCH. ADD ALL INGREDIENTS EXCEPT THE SOUR CREAM. COOK OVER MEDIUM HEAT (OR IN A DOUBLE BOILER) UNTIL MIXTURE IS THICK. COOL.
FOLD IN SOUR CREAM. POUR INTO AN 8-INCH BAKED PIE SHELL OR GRAHAM CRUST.
REFRIGERATE FOR AT LEAST 2 HOURS BEFORE SERVING.
COVER WITH WHIPPED CREAM OR COOL WHIP AND CHOPPED MACADAMIA NUTS OR FLAKED COCONUT.
VARIATION: MIX EQUAL PARTS LEMON YOGURT AND COOL WHIP FOR A COOL TOPPING!
THIS PIE MAY BE MADE IN ADVANCE AND REFRIGERATED OVERNIGHT.
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