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Lemon: Lemon Layer Cream Cheese Pie

Source of Recipe

Elyse Myers


List of Ingredients

Crust:
1 Pillsbury® Refrigerated Pie Crust (from 15-oz. pkg.)

Filling:
2/3 cup sugar
2 tablespoons cornstarch
1 cup cold water
2 egg yolks
3 tablespoons lemon juice
1 tablespoon butter or margarine
2 teaspoons grated lemon peel
1/3 cup sugar
1 (8-oz.) pkg. cream cheese, softened
1 egg

Topping:
1/2 cup whipping cream, whipped



Recipe

1. Prepare pie crust according to package directions for one-crust filled pie using 9-inch pie pan.

2. Heat oven to 375°F. In medium saucepan, combine 2/3 cup sugar and cornstarch; mix well. Gradually add cold water, stirring constantly until blended. In small bowl, beat egg yolks slightly; stir into sugar mixture in saucepan. Cook over medium heat for 10 minutes or until mixture comes to a boil, stirring constantly. Boil 1 minute. Remove from heat. Stir in lemon juice, butter and lemon peel; blend well.


3. In small bowl, combine 1/3 cup sugar and cream cheese; beat until smooth. Add egg; blend well. Spoon and spread cream cheese mixture in prepared crust. Spoon lemon mixture over cream cheese mixture; spread carefully to cover.

4. Bake at 375°F. for 35 to 40 minutes or until crust is golden brown. (Center will not be set.) Cool 30 minutes. Refrigerate 1 1/2 hours or until completely chilled. Serve topped with whipped cream. Store in refrigerator.
YIELD: 8 Servings