~ Lemon Cheesecake Pie ~

Name: ~ Lemon Cheesecake Pie ~
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6 - 8
Cuisine: American
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

By Cassie *
@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!

Rating:

★★★★★ 1 vote5

Comments:

14 Comments

Serves:

6 - 8

Prep:

20 Min

Cook:

20 Min

Method:

Bake

Ingredients

Add to Grocery List

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

How to Make ~ Lemon Cheesecake Pie ~

Step-by-Step

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.
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.
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.
Let cool, then refrigerate for 3 - 4 hours or until well chilled. Serve with whipped cream.

Enjoy!