Marie Callender's Lemon Cream Cheese PIe
Recipe: #15992
November 18, 2014
Categories: Desserts, Cheese, Lemon, Brunch, Easter, Mothers Day, Sunday Dinner, Oven Bake, Vegetarian, Cream Cheese, Sugar, Pies, Kosher Dairy, more
"Found this on the internet. I like to use pecan cookies and 1/4 cup butter and 1 1/2 Tablespoons sugar, in place of graham cracker crust; cream filling as is and 1 1/2 times lemon filling, but I love lemon. If you put the crust in a square or rectangle pan you can cut in bars the size you like. I make it with gluten free cookie crumbs."
Original is 8 servings
Ingredients
- CRUST
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- CREAM CHEESE FILLING
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- LEMON FILLING
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Nutritional
- Serving Size: 1 (180.1 g)
- Calories 488.4
- Total Fat - 35.2 g
- Saturated Fat - 16.5 g
- Cholesterol - 744.7 mg
- Sodium - 388.2 mg
- Total Carbohydrate - 27.8 g
- Dietary Fiber - 0 g
- Sugars - 23.2 g
- Protein - 15.5 g
- Calcium - 114.8 mg
- Iron - 2.1 mg
- Vitamin C - 1.5 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Preheat oven 350 degrees
Step 2
Make the crust combing graham crackers, sugar and melted butter
Step 3
Press mixture into 8 inch pie
Step 4
Prepare cream cheese filling mixing cream cheese, sugar vanilla and egg. with electric mixer. Mix well until smooth
Step 5
Pour cream cheese filling into crust and bake 30-35 minutes or center cooked. A knife inserted in middle should be mostly clean.
Step 6
As pie cools, make lemon filling in small saucepan. by combining 1/2 cup sugar with cornstarch, salt and water.
Step 7
Set mixture over low heat and simmer, stir often
Step 8
Whisk in egg yolks, then add lemon juice and butter.
Step 9
When simmers again remove immediately from heat.
Step 10
Pour lemon filling over cream cheese filling and let cool.
Step 11
When cool chill pie in refrigerator for several hours before serving.
Tips
No special items needed.
4 Reviews
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