~ 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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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

Directions Step-By-Step

1
Preheat 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.
2
Bake 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.
3
When 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.
4
Let 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