Lemon Cream Cheese Pie

1
TAMMY WADE

By
@Tammywade

From my MIL's recipe box...

Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
10
Prep:
5 Min
Cook:
15 Min
Method:
Bake

Ingredients

Add to Grocery List

1
sheet, refrigerted pie pastry
1 c
sugar
1/4 c
+ 2 tsps. cornstarch
1/2 tsp
salt
1 c
water
2 Tbsp
butter
2 tsp
grated lemon peel
3 dash(es)
yellow food coloring(opt)
1/2 c
+1 tsp. lemon juice-divided
1 pkg
8oz. cream cheese
1/2 c
powdered sugar
1 c
whipped topping

How to Make Lemon Cream Cheese Pie

Step-by-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.
  • 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.
  • 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.

Printable Recipe Card

About Lemon Cream Cheese Pie

Course/Dish: Pies, Other Desserts
Main Ingredient: Sugar
Regional Style: American
Other Tag: Heirloom




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