Marie Callender's Lemon Cream Cheese Pie II

Recipe Ingredients

		Crust
1 cup	146g / 5.1oz	Graham cracker crumbs
1/4 cup	49g / 1.7oz	Butter - melted
2 tablespoons	30ml	Granulated sugar
		Cream Cheese Filling
8 oz	227g	Cream cheese - softened
1/4 cup	49g / 1.7oz	Granulated sugar
1/2 teaspoon	2.5ml	Vanilla
1		Egg
		Lemon Filling
1/2 cup	99g / 3.5oz	Granulated sugar
2 tablespoons	30ml	Cornstarch
1		Salt
1 cup	237ml	Water
2		Egg yolks
2 tablespoons	30ml	Fresh lemon juice
1 tablespoon	15ml	Butter

Recipe Instructions

Preheat oven to 350 degrees.

Make the crust by combining the graham cracker crumbs with melted butter and sugar in a small bowl. Press the crust mixture into an 8-inch pie pan.

Prepare the cream cheese filling by mixing cream cheese with 1/4 cup sugar, vanilla and an egg using an electric mixer. Mix well until smooth. Pour cream cheese filling into graham cracker crust and bake for 30 to 35 minutes or until center is cooked. A knife stuck in the middle of the filling should come out mostly clean.

As the pie cools, make the lemon filling by combining 1/2 cup sugar with cornstarch, salt and water in a small saucepan. Set mixture over low heat and bring to a simmer, stirring often. Whisk in egg yolks, then add lemon juice and butter. When mixture simmers again remove it immediately from the heat.

Pour the lemon filling over the cream cheese filling, and let the pie cool. When cool, chill pie in the refrigerator for several hours before serving. Slice into 6 pieces to serve restaurant-size portions.

This recipe yields 6 servings.

Source:
Todd Wilbur's Top Secret Recipes at http://www.topsecretrecipes.com

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