Lemon-Layer Cream Cheese Pie

Looking for a dessert made using Pillsbury® pie crusts? Then check out this lemon layered cream cheese pie – a cool treat.

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Servings 8

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( 91 ) Ratings

91 Ratings

5 Stars 14%

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Bake-Off® Contest 37, 1996

Elyse Myers

Iowa City, Iowa

ingredients 12
Prep Time 20 min
Total Time 3 hr 0 min

Ingredients

1: box Pillsbury® refrigerated pie crusts, softened as directed on box

Filling

2/3: cup sugar

2: tablespoons cornstarch

1: cup cold water

2: egg yolks

2: teaspoons grated lemon peel

3: tablespoons lemon juice

1: tablespoon butter or margarine

1/3: cup sugar

1: package (8 oz) cream cheese, softened

1: egg

Topping

1/2: cup whipping cream, whipped

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Directions

1 Place pie crust in 9-inch glass pie pan as directed on box for One-Crust Filled Pie.
2 Heat oven to 375°F. In 2-quart saucepan, mix 2/3 cup sugar and the cornstarch. Gradually stir in cold water until blended. In small bowl, beat egg yolks slightly with fork. Stir yolks into sugar mixture in saucepan. Cook over medium heat 10 minutes, stirring constantly, until mixture boils. Boil 1 minute, stirring constantly. Remove from heat. Stir in lemon peel, lemon juice and butter until well blended.
3 In small bowl with electric mixer, beat 1/3 cup sugar and the cream cheese on medium speed until smooth. Beat in egg until well blended. Spoon and spread cream cheese mixture in crust-lined pan. Spoon lemon mixture evenly over cream cheese layer; spread carefully to cover.
4 Bake 35 to 40 minutes or until crust is golden brown (center will not be set). Cool 30 minutes. Refrigerate until chilled, about 1 1/2 hours. Serve topped with whipped cream. Store in refrigerator.