lemon cream cheese pie
From my MIL's recipe box...
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yield
10 serving(s)
prep time
5 Min
cook time
15 Min
method
Bake
Ingredients For lemon cream cheese pie
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1sheet, refrigerted pie pastry
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1 csugar
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1/4 c+ 2 tsps. cornstarch
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1/2 tspsalt
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1 cwater
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2 Tbspbutter
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2 tspgrated lemon peel
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3 dashyellow food coloring(opt)
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1/2 c+1 tsp. lemon juice-divided
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1 pkg8oz. cream cheese
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1/2 cpowdered sugar
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1 cwhipped topping
How To Make lemon cream cheese pie
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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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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.
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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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