Creamy Lemon Pie With Berries

• 1 1/4 cups graham cracker crumbs
• 6 tablespoons Land O Lakes Butter, melted
• 1/4 cup sugar
• 1 cup cold milk
• 1 (3.4-ounce) package instant lemon pudding and pie filling mix
• 1 cup sour cream
• 2 to 3 teaspoons freshly grated lemon zest
• 1 cup Land O Lakes Heavy Whipping Cream
• 2 tablespoons powdered sugar
• 2 cups assorted fresh berries

1. Heat oven to 375F.
2. Combine all crust ingredients in bowl.
3. Press firmly onto bottom and up sides of ungreased 9-inch pie pan.
4. Bake 6-8 minutes or until set.
5. Cool completely.
6. Whisk milk and pudding mix together in bowl until blended.
7. Stir in sour cream and lemon zest.
8. Set aside.
9. Beat whipping cream in chilled bowl at high speed, scraping bowl often, until soft peaks form.
10. Continue beating, adding powdered sugar, until stiff peaks form.
11. Gently stir 1 cup whipped cream into lemon mixture.
12. Spoon mixture into crumb crust.
13. Spread remaining whipped cream over lemon filling.
14. Refrigerate 2 hours or until set.
15. Combine fruit in bowl.
16. Cut pie into wedges; top with fruit.

graham cracker crumbs, butter, sugar, cold milk, sour cream, freshly grated lemon zest, cream, powdered sugar, fresh berries

Taken from www.landolakes.com/recipe/1009/creamy-lemon-pie-with-berries (may not work)