Shelly's Recipe

LEMON LAYER CREAM CHEESE PIE

Category: Pies - Cream and Custard

1 refrigerated pie crust (from 15 oz pkg)

Filling:
2/3 cup sugar
2 tbsp cornstarch
1 cup cold water
2 egg yolks
3 tbsp lemon juice
1 tbsp butter
2 tsp grated lemon peel
1/3 cup sugar
1 (8 oz) pkg cream cheese, softened
1 egg

Topping
1/2 cup whipping cream, whipped

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

Heat oven to 375. In medium saucepan, combine 2/3 cup sugar and cornstarch; mix well. Gradually add cold water, stirring constantly until blended. 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. Stir in lemon juice, butter and lemon peel; blend well.

In small bowl, combine 1/3 cup 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 for 35 to 40 minutes or until crust is golden brown. (Center will not be set.) Cool 30 minutes. Refrigerate 1 1/2 hours or until completely chilled. Serve topped with whipped cream. Store in refrigerator.