Blue Ribbon Group Creamy Citrus Lemonade Pie
Cleveland Blue Ribbon Winner
Creamy Citrus Lemonade Pie: This blue ribbon winning pie has a creamy layer with a fun filling ingredient: lemonade mix.
Step by Step
- This blue ribbon winning pie could not be any easier to make. You start with a frozen pie crust, the regular size (not deep dish).
- Bake it per the package instructions on the package.
- Next, you combine lemonade mix with sour cream and whipped topping. That makes the main filling.
- Reserve some of the whipped topping for decoration or have a second container for that.
- Baker tip: if you really like whipped topping, get a second container of it so you are not limited at your decoration stage.
- The sweet citrus top layer features fresh squeezed lemon and orange juice. You thicken it with egg yolk and cornstarch.
- When you are done, chill it for one to two hours.
This pie is lush and lovely to taste, as a result, it slices smooth and easy.. Seriously, the mouthfeel is marvelous with this one.
This pie recipe comes from Jane Proud, who won with it at the 2013 Cuyahoga Fair (Cleveland, Ohio), Pillsbury Pie Baking Championship.
If you are a fan of citrus pies, make this Creamy Citrus Lemonade Pie, then move on to this next level pie recipe.
Creamy Citrus Lemonade Pie
1 cup sour cream
8 ounces whipped topping, reserve some for decoration
1 tablespoon lemonade mix (sweetened, classic flavor or pink)
1 pie crust (prepared, pre-baked, cooled)
3/4 cup sugar
3 tablespoons cornstarch
3/4 cup water, divided
1 egg yolk
1/8 cup lemon juice (fresh squeezed)
1/8 cup orange juice (fresh squeezed)
Food coloring (if preferred)
In medium bowl, combine sour cream, whipped topping, and lemonade mix. Spoon into pre-baked pie crust, spreading evenly. Refrigerate 30 minutes. Meanwhile, in medium saucepan over medium heat, stir together sugar, cornstarch, and a portion of the water. Stir to form a paste. Once thickened, slowly stir in remaining water. Whisk in egg yolk. Stir constantly until mixture boils and thickens. Remove from heat. Stir in lemon and orange juices. Stir in food coloring (if desired). Pour immediately on top of cream filling, spreading to the edges. Refrigerate for 1 to 2 hours. Makes 8 servings.
Pipe whipped topping around the edges or a spoonful in the center for decoration.
