Cin's easy as pie Lemon-Cheesecake Pie
It was so good, I made it for some of the Christmas dinners we had, everyone loved it.
I also posted 2 other versions of it along with this pie, and a close-up showing my pie dough decorations for on top.
It ended up being very 'Kid Friendly' too, my Grandchildren kept saying ''more please''.
How to Make Cin's easy as pie Lemon-Cheesecake Pie
- Pour 1 1/2 cans of the Lemon Pie Filling into the baked and cooled pie crust; set in refrigerator while fixing 2nd layer.
- Use the other 1/2-can of the Lemon Pie Filling to fold together with the 2 c Philly ''Ready-To-Eat'' Cheesecake Filling, the 1-cup Cool Whip Lite and the 1/2-cup Powdered Sugar.
Spread over top of the Lemon pie filling already in crust; spreading cheesecake layer all the way to crusts edge, (do NOT mix these together, you want it in 2-layers).
- Decorate top with ''leaves and roses'' you make out of your left over pie-dough from when you made the crust.
Leaves can be easly cut out with a knife, and twist some dough to form the rose, place on cookie sheet and brush with egg or milk.
Bake while baking the crust.
I also put any leftover dough on the cookie sheet, bake and crumble to sprinkle on top.
- *You could also use a crust of gramcracker, shortbread or cookie (depends on what flavor you want to make instead of Lemon).
- If you want you can make this chocolate, coconut cream, banana cream, butterscotch...just make it your choice. The flavor possibilities are endless.
My "green" on is a Key Lime one.
When you make it into a cream-cheese coconut cream pie...top it with toasted coconut.
Butterscotch, top with butterscotch, peanut or toffee chips.
When making it into chocolate, top it with mini-chocolate chips, grated chocolate or wedges of a chocolate bar.
If banana you can top with crushed dried-banana-chops.