Recipe for cooking lemon layer cream cheese pie

Desserts to Go with Coffee and Tea :: Perfect Pies

Lemon Layer Cream Cheese Pie

Recipe and photograph used with permission of General Mills

©The Pillsbury Company

1 Pillsbury® Refrigerated Pie Crust
    (from 15 ounce pkg.)

Filling
2/3 c. sugar
2 Tbsp. cornstarch
1 c. cold water
2 egg yolks
3 Tbsp. lemon juice
1 Tbsp. butter or butter replacement
2 tsp. grated lemon peel
1/3 c. sugar
1 (8 ounce) pkg. cream cheese, softened
1 egg

Topping
1/2 c. whipping cream, whipped

Prepare pie crust according to pkg. directions for one-crust filled pie using 9-in. pie pan.

Heat oven to 375 degrees F.

In med. saucepan, combine 2/3 c. sugar and cornstarch; mix well. Gradually add cold water, stirring constantly until blended. In sm. bowl, beat egg yolks slightly; stir into sugar mixture in saucepan. Cook over med. heat for 10 mins. or until mixture comes to a boil, stirring constantly. Boil 1 min.. Remove from heat. Stir in lemon juice, butter and lemon peel; blend well.

In sm. bowl, combine 1/3 c. sugar and cream cheese; beat until smooth. Add egg; blend well. Spoon and spread cream cheese mixture in prepared crust. Spoon lemon mixture over cream cheese mixture; spread carefully to cover.

Bake at 375°F for 35 to 40 mins. or until crust is golden brown. (Center will not be set.) Cool 30 mins.. Refrigerate 1 1/2 hours or until completely chilled. Serve topped with whipped cream. 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