Sour Cream Layered Lemon Pie 1 cups graham crackers cup butter 3T.

T. + 1 cups sugar 1 cup finely chopped nuts, divided 3 T. cornstarch 2 T. lemon rind, grated cup fresh squeezed lemon juice 3 egg yolks, slightly beaten 1 cup milk 8 ounces cream cheese, softened 1 cup + 6 T. powered sugar 1 cup whipped cream topping 1 cup sour cream 1 t vanilla 1 cups heavy whipping cream Preheat oven to 350 degrees. Mix graham cracker crumbs, cup melted butter, 3 T. sugar and cup finely chopped nuts. Spread firmly in 10-inch pie pan. Bake for 10 minutes. Let cool. Combine 1-1/4 cup sugar, cornstarch, lemon rind, lemon juice, egg yolks and ilk in heavy saucepan. Cook over medium heat until thick. Stir in cup butter and set aside until mixture cools to room temperature. Combine cream cheese and 1 cup powdered sugar. Ford in whipped cream topping. Spread carefully over cooled crust. Stir sour cream into cooled lemon mixture and spread on top of cream cheese layer in crust. Add 6 T. sugar and vanilla to heavy cream and whip until stiff. Fold in remaining cup of nuts and

spread on top of the pie. Refrigerate until ready to serve. The pie tastes best if it sets overnight.