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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (153g) Recipe makes 6 servings |
||
| Calories 430 | ||
| Calories from Fat 237 | (55%) | |
| Amount Per Serving | %DV | |
| Total Fat 26.4g | 40% | |
| Saturated Fat 15.3g | 76% | |
| Monounsaturated Fat 7.7g | ||
| Polyunsaturated Fat 1.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 165mg | 55% | |
| Sodium 305mg | 12% | |
| Potassium 90mg | 2% | |
| Total Carbohydrate 44.1g | 14% | |
| Dietary Fiber 0.4g | 1% | |
| Sugars 33.9g | ||
| Protein 5.8g | 11% | |
Marie Callender's Lemon Cream Cheese Pie
By: RecipeNut
Dec 4, 2001
(http://www.topsecretrecipes.com)
SERVES 6
Ingredients
Crust
- 1 cup graham cracker crumbs
- 1/4 cup butter, melted
- 2 tablespoons granulated sugar
Cream Cheese Filling
- 8 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla
- 1 egg
Lemon Filling
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- 1 dash salt
- 1 cup water
- 2 egg yolks
- 2 tablespoons fresh lemon juice
- 1 tablespoon butter
Directions
1
Preheat oven to 350 degrees.2
Make the crust by combining the graham cracker crumbs with melted butter and sugar in a small bowl.3
Press the crust mixture into an 8-inch pie pan.4
Prepare the cream cheese filling by mixing cream cheese with 1/4 cup sugar, vanilla and an egg using an electric mixer.5
Mix well until smooth.6
Pour cream cheese filling into graham cracker crust and bake for 30 to 35 minutes or until center is cooked.7
A knife stuck in the middle of the filling should come out mostly clean.8
As the pie cools, make the lemon filling by combining 1/2 cup sugar with cornstarch, salt and water in a small saucepan.9
Set mixture over low heat and bring to a simmer, stirring often.10
Whisk in egg yolks, then add lemon juice and butter.11
When mixture simmers again remove it immediately from the heat.12
Pour the lemon filling over the cream cheese filling, and let the pie cool.13
When cool, chill pie in the refrigerator for several hours before serving.14
Slice into 6 pieces to serve restaurant-size portions.
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Featured Reviews for This Recipe
From: WyomingMoonDust
On Jun 4, 2009
This is just..Perfect! Made because its June finally in Wyoming and I had an extra pie crust I didnt want to toss out.Only change I made was a baked pie shell instead of the graham cracker as directed.. So decided to look around for a lemon I hadnt had just yet. I can say this is going to be a keeper. giggling I can have a piece when kids are at school.. Once they get a look at it.. Its a goner.. Wish I could give it more stars definately deserves more then FIVE. TY for a great recipe.
From: Bobbie
On May 30, 2006
I was just going to post this recipe since I tried it for the first time a couple days ago — and I checked to see if it was already there and found your posting. So instead of posting a new recipe, I'll just add to the reviews of yours. I made it in a tart pan — and I knew I would need more crust and fillings. So I did 1 1/2 times the crumb recipe and it was perfect. Then I doubled the other two (cream cheese filling and lemon filling). It was just right. I also topped it with a little whipped cream and grated lemon rind on each individual serving. It is just soooo refreshing. Since my husband is a diabetic, I also used Splenda in place of the sugars and it came out just great. Thanks for doing the work for me — and posting the recipe!!!
From: Carrie Ann
On Aug 27, 2002
The textures and flavours of the light lemoney custard combined with the dense richness of the cheese cake in this recipe was a wonderful treat for the tastebuds. I served it incircled with fresh raspberry sauce and garnished with raspberries. Delicious.
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