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Lemon-Layer Cream Cheese Pie

(88)

14 reviews

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

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Save

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

Bake-Off® Contest 37, 1996

Elyse Myers

Iowa City, Iowa

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

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

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

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 390
Calories from Fat: 210

% Daily Value

Total Fat: 24g; 36%
Saturated Fat 12g 62% Trans Fat 1/2g
Cholesterol: 135mg; 44%
Sodium: 250mg; 10%
Total Carbohydrate: 41g; 14%
Dietary Fiber 0g 0% Sugars 27g
Protein: 4g

% Daily Value*:

Vitamin A: 15%; 15%
Vitamin C: 2%; 2%
Calcium: 4%; 4%
Iron: 0%; 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 Choice

*Percent Daily Values are based on a 2,000 calorie diet.

Comments + Recipe Twists

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