Lemon Cream Pie

"This luscious lemon cream pie is a lemon lover’s dream come true, with a homemade graham cracker crust, fresh lemon juice and zest, and a creamy texture from sour cream. My husband and I love this beautiful and flavorful pie. Bring the milk, eggs, and sour cream to room temperature. Remember that 2 hours is the maximum time to leave these ingredients out of the refrigerator. Cool the lemon pudding for 10-15 minutes before folding in the whipped cream. Refrigerate the pie for at least 4 hours, but overnight is even better. For super clean slices, clean the knife after each cut."