Marie Callenders Lemon Cream Cheese Pie Recipes
CREAM CHEESE PIE
Steps:
- Combine cream cheese, eggs, 1 cup sugar, and 1 teaspoon vanilla in the bowl of an electric mixer. Mix on low speed until smooth. Pour filling into graham cracker crust.
- Bake at 350 degrees F (175 degrees C) for 35 minutes. Remove pie from oven. Raise oven temperature to 450 degrees F (230 degrees C).
- In a small bowl, blend sour cream, 2 tablespoons sugar, and 1/4 teaspoon vanilla together. Gently spread mixture over pie.
- Bake for five minutes before serving.
Nutrition Facts : Calories 533.2 calories, Carbohydrate 50.5 g, Cholesterol 120.8 mg, Fat 34.2 g, Fiber 0.4 g, Protein 8 g, SaturatedFat 18 g, Sodium 369.1 mg, Sugar 39.9 g
MARIE CALLENDERS LEMON CREAM CHEESE PIE
Make and share this Marie Callenders Lemon Cream Cheese Pie recipe from Food.com.
Provided by Kerena
Categories Dessert
Time 55m
Yield 1 pie, 6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F.
- Make the crust by combining the graham cracker crumbs with melted butter and sugar in a small bowl. Press the crust mixture into an 8-inch pie pan.
- Prepare the cream cheese filling by mixing cream cheese with 1/4 cup sugar, vanilla and an egg using an electric mixer. Mix well until smooth. Pour cream cheese filling into graham cracker crust and bake for 30 to 35 minutes or until center is cooked. A knife stuck in the middle of the filling should come out mostly clean.
- As the pie cools, make the lemon filling by combining sugar with cornstarch, salt and water in a small saucepan. Set mixture over low heat and bring to a simmer, stirring often.
- Whisk in egg yolks, then add lemon juice and butter. When mixture simmers again remove it immediately from the heat.
- Pour the lemon filling over the cream cheese filling, and let the pie cool. When cool, chill pie in the refrigerator for several hours before serving.
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- Graham Cracker Crust: Mix all ingredients together and shape in a 9-inch greased pie pan. Bake at 375 degrees for 6 to 8 min remove from oven and cold.
- Cream Cheese Layer: Combine cream cheese, sugar, lowfat sour cream and salt in medium-sized pan and cook on a very low heat stirring constantly till mix starts to boil lightly. Mix gelatin with water and dissolve. When dissolved add in to mix along with vanilla and stir well. Cook till mix reaches a light boil and cook for 2 min. Remove from heat and cold off. When its luke hot, layer cream cheese on crust and chill till cooled.
- Lemon Topping: Place water, sugar, lemon juice, cornstarch, salt and lemon peel in a sauce pan and wisk till mix comes to a boil at medium heat. Cook for 2 min till thick. Pour 1/2 warm mix in beaten Large eggs slowly and stir constantly. When the mix is completely blended pour egg mix in to the warm pudding stir and cook till the pudding reaches boiling stage. Stir and let boil slowly for about 5 min. Remove from heat add in butter and vanilla, stir and set aside till cooled off.
- When lemon mix reaches room temperature gently smooth it over the cream cheese mix and refrigeratefor several hrs before serving.
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