Cin's easy as pie Lemon-Cheesecake Pie
It was so good, I made it for some of the Christmas dinners we had, everyone loved it.
I also posted 2 other versions of it along with this pie, and a close-up showing my pie dough decorations for on top.
It ended up being very 'Kid Friendly' too, my Grandchildren kept saying ''more please''.
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- pre-baked pie crust*
- 2 can(s)
- (22oz each) musselman's lemon pie filling
- 2 c
- philly ''ready-to-eat'' cheesecake filling
- 1 c
- cool whip lite
- 1/2 c
- powdered sugar
1Pour 1 1/2 cans of the Lemon Pie Filling into the baked and cooled pie crust; set in refrigerator while fixing 2nd layer.
2Use the other 1/2-can of the Lemon Pie Filling to fold together with the 2 c Philly ''Ready-To-Eat'' Cheesecake Filling, the 1-cup Cool Whip Lite and the 1/2-cup Powdered Sugar.
Spread over top of the Lemon pie filling already in crust; spreading cheesecake layer all the way to crusts edge, (do NOT mix these together, you want it in 2-layers).
3Decorate top with ''leaves and roses'' you make out of your left over pie-dough from when you made the crust.
Leaves can be easly cut out with a knife, and twist some dough to form the rose, place on cookie sheet and brush with egg or milk.
Bake while baking the crust.
I also put any leftover dough on the cookie sheet, bake and crumble to sprinkle on top.
4*You could also use a crust of gramcracker, shortbread or cookie (depends on what flavor you want to make instead of Lemon).
5If you want you can make this chocolate, coconut cream, banana cream, butterscotch...just make it your choice. The flavor possibilities are endless.
My "green" on is a Key Lime one.
When you make it into a cream-cheese coconut cream pie...top it with toasted coconut.
Butterscotch, top with butterscotch, peanut or toffee chips.
When making it into chocolate, top it with mini-chocolate chips, grated chocolate or wedges of a chocolate bar.
If banana you can top with crushed dried-banana-chops.