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Lemon-Layer Cream Cheese Pie

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 or margarine
  • 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
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Instructions

  1. Prepare pie crust according to package directions for one-crust filled pie using 9-inch pie pan.
  2. Heat oven to 375 degrees F.
  3. In medium saucepan, combine 2/3 cup sugar and cornstarch; mix well. Gradually add cold water, stirring constantly until blended.
  4. 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.
  5. Stir in lemon juice, butter and lemon peel; blend well.
  6. In small bowl, combine 1/3 cup sugar and cream cheese; beat until smooth.
  7. Add egg; blend well.
  8. Spoon and spread cream cheese mixture in prepared crust.
  9. Spoon lemon mixture over cream cheese mixture; spread carefully to cover.
  10. Bake at 375 degrees F for 35 to 40 minutes or until crust is golden brown. (Center will not be set.)
  11. Cool for 30 minutes.
  12. Refrigerate 1 1/2 hours or until completely chilled.
  13. Serve topped with whipped cream.
  14. Store in refrigerator.

Nutrition Information Per Serving: Serving Size 1/8 of Recipe; Calories 420; Calories from Fat 230

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

Dietary Exchanges: 2 Starch, 1 Fruit, 5 Fat OR 3 Carbohydrate, 5 Fat

Recipe and photo credit: Pillsbury




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