~ Lemon Cheesecake Pie ~
By
Cassie *
@1lovetocook1x
11
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!
Enjoy!
Ingredients
-
1 cgraham crackers, crushed fine
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1/3 cmelted, butter
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2 Tbspsugar
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CREAM CHEESE LAYER
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1egg
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1 - 8 ozsoftened, cream cheese
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1/2 tspvanilla extract
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1/4 c+ 1 tablespoon sugar
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LEMON PUDDING - I DOUBLE THIS FOR A FULLER LAYER OF PUDDING ( I SAVE THE LEFTOVERS FOR A LATER TREAT )
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2 Tbspcorn starch
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1 cwater
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2egg yolks
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pinchsalt
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2 Tbsplemon juice from fresh lemon
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1 Tbspbutter
How to Make ~ Lemon Cheesecake Pie ~
- 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!
