Lemon Sour Cream Pie
From Sue Hengeveld Miller

1 envelope unflavored gelatin
1 cup sugar
1 cup milk
3 eggs, beaten
1 cup sour cream
1 tablespoon lemon peel
   (I often substitute the peel for a couple drops of lemon oil.)
1/4 cup fresh lemon juice
9 in graham cracker pie crust; cooled
very thin lemon slices, cut in half

In a saucepan, blend the gelatin and sugar; stir in the milk.   Cook over low heat, stirring, until gelatin and sugar are completely dissolved, 5-10 minutes.  Stir about half the hot mixture into the eggs; return all to the pan; cook and stir 3-5 minutes, or until slightly thickened. Chill until thick and syrupy

With a rotary beater blend in the sour cream, lemon peel, and juice.  Spread in pie shell. Chill 2 hours, or until firm.  Garnish with lemon half-slices.