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Ingredients
| graham cracker crumbs: 1 cup |
| salted butter: 1/4 cup (melted) |
| granulated sugar: 2 Tbl |
| cream cheese: 8 oz (softened) |
| granulated sugar: 1/4 cup |
| vanilla extract: 1/2 tsp |
| eggs: 1 |
| granulated sugar: 1/2 cup |
| cornstarch: 2 Tbl |
| salt: 1 dash |
| water: 1 cup |
| eggs: 2 (yolks) |
| lemon juice: 2 Tbl (fresh) |
| salted butter: 1 Tbl |
Marie Callender's Lemon Cream Cheese Pie
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
35 min -
Servings
6 serving(s)
Tags
- Preheat oven to 350 degrees.
- Make the crust by combining the graham cracker crumbs with melted butter and sugar in a small bowl.
- Press the crust mixture into an 8-inch pie pan.
- Prepare the cream cheese filling by mixing 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 the lemon filling by combining 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.