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Marie Callender's Lemon Cream Cheese Pie

Source of Recipe

CopyCat Recipe


List of Ingredients

CRUST
1 cup graham cracker crumbs
1/4 cup butter, melted
2 tbsp sugar

CREAM CHEESE FILLING
8 oz cream cheese, softened
1/4 cup sugar
1/2 tsp pure vanilla
1 egg

LEMON FILLING
1/2 cup sugar
2 tbsp cornstarch
1/8 tsp salt
1 cup water
2 egg yolks
2 tbsp FRESH lemon juice
1 tbsp butter


Recipe

Preheat oven to 350° F.

CRUST: Combine graham cracker crumbs with melted butter and sugar in a small bowl. Press the crust mixture into an 8-inch pie pan.

CREAM CHEESE FILLING: Mix cream cheese with 1/4 cup sugar, vanilla and an egg using an electric mixer. Mix well until smooth. Pour cream cheese filling into graham cracker crust and bake for 30 to 35 minutes or until center is cooked. A knife stuck in the middle of the filling should come out mostly clean.

As the pie cools, make LEMON FILLING: Combine 1/2 cup sugar with cornstarch, salt and water in a small saucepan. Set mixture over low heat and bring to a simmer, stirring often.

Whisk in egg yolks, then add lemon juice and butter. When mixture simmers again remove it immediately from the heat.

Pour the lemon filling over the cream cheese filling, and let the pie cool. When cool, chill pie in the refrigerator for several hours before serving. Slice into 6 pieces to serve restaurant-size portions.