Lemon-Layer Cream Cheese Pie

Ingredients

Crust

• 1 Pillsbury Refrigerated Pie Crust (from 15 ounce package)

Filling

• 2/3 cup granulated sugar
• 2 tablespoons cornstarch
• 1 cup cold water
• 2 egg yolks
• 3 tablespoons lemon juice
• 1 tablespoon butter
• 2 teaspoons grated lemon peel
• 1/3 cup granulated sugar
• 1 (8 ounce) package cream cheese, softened
• 1 egg

Topping

• 1/2 cup whipping cream, whipped

Instructions

Crust

1. Prepare pie crust according to package directions for one-crust filled pie using a 9 inch pie pan.
2. Heat oven to 375 degrees F.

Filling

1. In medium saucepan, combine 2/3 cup sugar and cornstarch; mix well. Gradually add cold water, stirring constantly until blended.
2. In small bowl, beat egg yolks slightly; stir into sugar mixture in saucepan. Cook over medium heat for 10 minutes or until mixture comes to a boil, stirring constantly. Boil 1 minute. Remove from heat.
3. Stir in lemon juice, butter and lemon peel; blend well.
4. In small bowl, combine 1/3 cup sugar and cream cheese; beat until smooth.
5. Add egg; blend well.
6. Spoon and spread cream cheese mixture in prepared crust.
7. Spoon lemon mixture over cream cheese mixture; spread carefully to cover.
8. Bake at 375 degrees F for 35 to 40 minutes or until crust is golden brown. (Center will not be set.)
9. Cool for 30 minutes.
10. Refrigerate for 1 1/2 hours or until completely chilled.
11. Serve topped with whipped cream.
12. Store in refrigerator.

Nutrition

Per serving: Calories 420; Calories from Fat 230

% Daily Value Total Fat 26g 40%; Saturated 14g 70%; Cholesterol 145mg 48%; Sodium 250mg 10%; Total Carbohydrate 41g 14% Fiber 0g 0 %; Sugars 26g; Protein 5g; Vitamin A 15%; Vitamin C 2%; Calcium 4%; Iron 4%

Exchanges: 2 Starch, 1 Fruit, 5 Fat or 3 Carbohydrate, 5 Fat

Attribution

Recipe and photo used with permission from: Pillsbury