Shelly's Recipe

LEMON-CREAM CHEESE PIE

Category: Pies - Cream and Custard

2-1/2 cups water
1 cup sugar
1/2 cup cornstarch
3 well-beaten egg yolks
1/3 cup lemon juice
3 tbsp butter or margarine
Dash salt
1 can sweetened condensed milk
1 8-ounce package cream cheese, softened
1/3 cup lemon juice
1 4-serving-size package instant lemon pudding mix
2 baked pie shells
Whipped cream
Lemon slices

In a saucepan, combine the water, sugar, and cornstarch. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir for 2 minutes more. Beat about 1 cup of the hot mixture into the egg yolks. Transfer all the mixture back to the saucepan. Bring to a gentle boil and reduce heat. Cook and stir for 2 minutes. Remove from heat. Add 1/3 cup lemon juice, butter, or margarine and salt; stir until butter melts. Cover surface of mixture with clear plastic wrap and chill in the refrigerator for 3 to 24 hours.

In a large bowl, beat together the sweetened condensed milk, cream cheese, 1/3 cup lemon juice, and pudding mix. Fold in chilled mixture. Turn into prepared crusts. Garnish with whipped cream and lemon slices. Makes 2 pies (8 servings each).