Try this Sour Cream Lemon Pie #2 recipe, or contribute your own.
Suggest a better descriptionCombine the sugar and cornstarch, add the lemon juice, oleo, and milk Put in pan over low heat. Beat 3 egg yolks in small bowl. Add a little hot mixture from pan into the egg yolks, mix well and add all to pan. Cook until thick, remove from heat, and add 1 cup sour cream and stir. Pour into a graham cracker crust. Refrigerate overnight or several hours. Spread with Cool Whip. Source: The Citizen Observer, Cameron, MO. 7/20/89 Recipe by: The Citizen Observer Posted to Bakery-Shoppe Digest V1 #189 by Roberta Banghart
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Serving Size: 1 Serving (1790g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 6622 | ||
Calories from Fat: 3354 (51%) | ||
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Amt Per Serving | % DV | |
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Total Fat 372.7g | 497 % | |
Saturated Fat 103.3g | 517 % | |
Monounsaturated Fat 177g | ||
Polyunsanturated Fat 76.3g | ||
Cholesterol 5129.3mg | 1578 % | |
Sodium 3285.5mg | 113 % | |
Potassium 1203.4mg | 32 % | |
Total Carbohydrate 767g | 226 % | |
Dietary Fiber 4.3g | 17 % | |
Sugars, other 762.7g | ||
Protein 81.1g | 116 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 6622
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