Sour Cream Lemon Pie

Yield: 8 servings

1 9" baked pie shell
2/3 cup sugar
3 tablespoons cornstarch
1 cup milk
3 egg yolks
1 cup sour cream
¼ cup butter or margarine
1 teaspoon grated lemon peel
¼ cup fresh lemon juice
Sweetened whipped cream and fresh mint leaves, as a garnish

In a medium saucepan mix sugar and cornstarch. Whisk in the milk. When it is smooth, whisk in the egg yolks and blend well. Place over medium heat and cook and stir for 4 to 5 minutes until a thick custard forms. Don't let the mixture come to a complete boil. Stir in the sour cream, butter, lemon peel and lemon juice. Cool. Pour into the pie shell. Cover loosely with foil and refrigerate at least 6 hours or up to 2 days. To serve, garnish the pie with whipped cream and mint sprigs.