~ 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 c
- graham crackers, crushed fine
- 1/3 c
- melted, butter
- 2 Tbsp
- sugar
- 1
- egg
- 1 - 8 oz
- softened, cream cheese
- 1/2 tsp
- vanilla extract
- 1/4 c
- + 1 tablespoon sugar
- 2 Tbsp
- corn starch
- 1 c
- water
- 2
- egg yolks
- pinch
- salt
- 2 Tbsp
- lemon juice from fresh lemon
- 1 Tbsp
- butter
CREAM CHEESE LAYER
LEMON PUDDING - I DOUBLE THIS FOR A FULLER LAYER OF PUDDING ( I SAVE THE LEFTOVERS FOR A LATER TREAT )
How to Make ~ Lemon Cheesecake Pie ~
- 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!
