Marie Callenders Lemon Cream Cheese Pie Recipes
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" greased pie pan. Bake at 375 for 6 - 8 minutes remove from oven and cool. Cream Cheese Layer Combine cream cheese, sugar, sour cream and salt in a medium-sized pan and cook on a very low heat stirring constantly until mixture starts to boil lightly.
- Mix gelatin with water and dissolve. When dissolved add to mixture along with vanilla and stir well. Cook until mixture reaches a light boil and cook for 2 minutes. Remove from heat and cool off. When its lukewarm layer cream cheese on crust and refrigerate until cooled.
- Lemon Topping Place water, sugar, lemon juice, cornstarch, salt and lemon peel in a saucepan and whisk until mixture comes to a boil at medium heat. Cook for 2 minutes until thick. Pour 1/2 hot mixture in beaten eggs slowly and stir constantly. When the mixture is completely blended pour egg mixture into the hot pudding stir and cook until the pudding reaches the boiling stage. Stir and let boil slowly for about 5 minutes. Remove from heat add butter and vanilla stir and set aside until cooled off.
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