Lemon Cream Pie

Instructions

1. Preheat oven to 425F. Roll out your crust and drape it over a 9-inch pie dish, trimming and crimping the sides. Prick the bottom of the crust with a fork and pop it in the freezer while the oven preheats.
2. Line the chilled crust with foil and pop some pie weights/dried beans/rice into the foil and bake the crust for about 20 minutes, or until the edges are set.
3. Remove the the foil and bake for another 5-10 minutes. If the crust puffs up just flatten it with a fork. Reduce heat to 350F.

For the Filling:

1. Whisk together the eggs, lemon juice, sour cream, salt, sugar and zest. Pour into the crust and carefully place back into the oven.
2. Bake for 25-35 minutes, or until the edges of the pie are completely set with the inside still a bit jiggly. Let cool completely. (I sped this up in the freezer, but you really want the filling to be totally cool before serving.)

For the Topping:

1. If using the gelatin, dissolve it in some cold water and then place in a saucepan over low heat, stirring until dissolved. Let cool slightly.
2. Whip the cream and sugar with a whisk attachment until soft peaks form. Add the liquid gelatin and continue to whisk until medium peaks are reached.
3. Spread whipped cream onto cooled pie and serve cold.