Triple Citrus Sour Cream Pie

"Lemons, limes and oranges come together in a perfect marriage of flavors in this creamy citrus pie, inside a buttery graham cracker crust and topped with fresh whipped cream."
-- @curlygirlkitchen

Recipe Intro From curlygirlkitchen

This Triple Citrus Sour Cream pie starts with a buttery graham cracker crust and is layered with creamy citrus filling and a fresh whipped cream topping. 

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  • Recipe Card
Prep time 20mins
Cook time 25mins
Serves or Makes: 8

Recipe Card


  • 1 1/2 cups finely crushed graham crackers
  • 1 teaspoon kosher salt
  • 6 tablespoons unsalted butter, melted
  • 6 large egg yolks
  • 1 cup granulated sugar
  • 3 tablespoons cornstarch
  • 1 small lemon, zested and juiced
  • 1 small lime, zested and juiced
  • 3/4 cup orange juice
  • 1 teaspoon vanilla extract
  • 1/2 cup unsalted butter, cold and cubed
  • 3/4 cup full fat sour cream
  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar


  • Step 1

    Preheat the oven to 325ºF. In a pie pan, combine the graham crackers and salt, then drizzle with the melted butter and toss with a fork until moistened. Press the crumbs firmly against the bottom and up the sides of the pan. Bake for 10 minutes, then set aside to cool.

  • Step 2

    In a bowl, whisk together the egg yolks, sugar and corn starch until smooth and lightened in color, about 2 minutes.

  • Step 3

    Whisk in lemon, lime and orange juice, zests and vanilla into the egg mixture. Pour into a saucepan.

  • Step 4

    Cook over medium heat, stirring constantly with a whisk for about 7-10 minutes, until the mixture bubbles and thickens into the consistency of warm pudding; boil for 1 minute, continue to whisk until very thick.

  • Step 5

    Remove from the heat and whisk in the cold butter, one piece at a time, until melted and smooth. Cover with plastic wrap and refrigerate for two hours, then whisk in the sour cream.

  • Step 6

    Spread the filling into the cooled graham cracker crust. Cover and chill for at least 4-6 hours, or preferably overnight, until set.

  • Step 7

    Whip the heavy cream and powdered sugar with an electric mixer until thick; spread or pipe over the filling and garnish with the citrus fruit slices.

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