lemon cream cheese pie
From my MIL's recipe box...
prep time
5 Min
cook time
15 Min
method
Bake
yield
10 serving(s)
Ingredients
- 1 - sheet, refrigerted pie pastry
- 1 cup sugar
- 1/4 cup + 2 tsps. cornstarch
- 1/2 teaspoon salt
- 1 cup water
- 2 tablespoons butter
- 2 teaspoons grated lemon peel
- 3 dashes yellow food coloring(opt)
- 1/2 cup +1 tsp. lemon juice-divided
- 1 package 8oz. cream cheese
- 1/2 cup powdered sugar
- 1 cup whipped topping
How To Make lemon cream cheese pie
-
Step 1Lightly roll out pastry into a 12" circle; transfer to a 9" pin plate. Trim pastry to 1/2" beyond edge of plate, Flute edges. Line unpricked pastry shell with a double thickness of heavy duty foil. Bake at 450* for 8 minutes. Remove foil and bake 5 minutes longer, cool on wire rack.
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Step 2In a large saucepan, combine the sugar, cornstarch and salt. Stir in water until blended. Bring to a boil; cook and stir for 2 minutes or until very thick. Remoe from heat; stir in butter, lemon peel, and food coloring if desired. Gently stir in 1/2 cup lemon juice. Cool to room temperature, about 1 hour.
-
Step 3In a large mixing bowl, beat cream cheese, powdered sugar, until smooth. Fold in whipped topping and remaing lemon juice. Spread into crust; top with lemon filling. Refrigerate for at least 6 hours or until the top is set.
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