~ Lemon Cheesecake Pie ~

Cassie *

By
@1lovetocook1x

My friend Linda shared this recipe with me. It's always a hit at Church. I always double the pudding for a thicker lemon layer. The recipe as I've posted for the pudding is a single batch. This pie is always one of the first to go.





Enjoy!


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Rating:
★★★★★ 1 vote
Comments:
Serves:
6 - 8
Prep:
20 Min
Cook:
20 Min
Method:
Bake

Ingredients

1 c
graham crackers, crushed fine
1/3 c
melted, butter
2 Tbsp
sugar

CREAM CHEESE LAYER

1
egg
1 - 8 oz
softened, cream cheese
1/2 tsp
vanilla extract
1/4 c
+ 1 tablespoon sugar

LEMON PUDDING - I DOUBLE THIS FOR A FULLER LAYER OF PUDDING ( I SAVE THE LEFTOVERS FOR A LATER TREAT )

2 Tbsp
corn starch
1 c
water
2
egg yolks
pinch
salt
2 Tbsp
lemon juice from fresh lemon
1 Tbsp
butter

Step-By-Step

1Preheat oven to 350 degree F.

In a small bowl, mix the first 3 ingredients and place into a 9 inch pie plate. Using fingers or a rounded cup pat into bottom and up sides of plate. Set aside.

In a medium bowl, mix cream cheese, egg, vanilla & sugar until smooth and creamy.

Pour into prepared pie crust and place in oven.
2Bake for 20 - 25 minutes or until filling is set. Check with tooth pick. Should come out clean or is done if filling is no longer jiggly. Cool on wire rack.
3When is almost cool - make pudding.

Mix yolks with a fork set aside.

Place water, corn starch, salt, and sugar in a small saucepan. Bring to a boil, stirring frequently.

Once boiling, add lemon juice, butter and eggs. ( whisk quickly ) As soon as it come to boil again, remove from heat.

Pour over cooled cream cheese layer.
4Let cool, then refrigerate for 3 - 4 hours or until well chilled. Serve with whipped cream.


Enjoy!

About this Recipe

Course/Dish: Pies, Fruit Desserts, Puddings
Main Ingredient: Fruit
Regional Style: American