Bake-Off® Contest 37, 1996
Iowa City, Iowa

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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  • prep time 20 min
  • total time 3 hr 0 min
  • ingredients 12
  • servings 8
 

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

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 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.
  • 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.

EXPERT TIPS

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Expert Tips

Did you know? Pillsbury has a gluten free pie and pastry dough.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
390
(
Calories from Fat
210),
% Daily Value
Total Fat
24g
24%
(Saturated Fat
12g,
12%
Trans Fat
1/2g
1/2%
),
Cholesterol
135mg
135%;
Sodium
250mg
250%;
Total Carbohydrate
41g
41%
(Dietary Fiber
0g
0%
  Sugars
27g
27%
),
Protein
4g
4%
;
% Daily Value*:
Vitamin A
15%;
Vitamin C
2%;
Calcium
4%;
Iron
0%;
Exchanges:
1 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 1/2 Fat;
Carbohydrate Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.