~ lemon cheesecake pie ~
(1 rating)
My friend Linda shared this recipe with me. It's always a hit at Church. I always double the pudding for a thicker lemon layer. The recipe as I've posted for the pudding is a single batch. This pie is always one of the first to go. Enjoy!
(1 rating)
yield
6 - 8
prep time
20 Min
cook time
20 Min
method
Bake
Ingredients For ~ lemon cheesecake pie ~
-
1 cgraham crackers, crushed fine
-
1/3 cmelted, butter
-
2 Tbspsugar
- CREAM CHEESE LAYER
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1egg
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1 - 8 ozsoftened, cream cheese
-
1/2 tspvanilla extract
-
1/4 c+ 1 tablespoon sugar
- LEMON PUDDING - I DOUBLE THIS FOR A FULLER LAYER OF PUDDING ( I SAVE THE LEFTOVERS FOR A LATER TREAT )
-
2 Tbspcorn starch
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1 cwater
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2egg yolks
-
pinchsalt
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2 Tbsplemon juice from fresh lemon
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1 Tbspbutter
How To Make ~ lemon cheesecake pie ~
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1Preheat oven to 350 degree F. In a small bowl, mix the first 3 ingredients and place into a 9 inch pie plate. Using fingers or a rounded cup pat into bottom and up sides of plate. Set aside. In a medium bowl, mix cream cheese, egg, vanilla & sugar until smooth and creamy. Pour into prepared pie crust and place in oven.
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2Bake for 20 - 25 minutes or until filling is set. Check with tooth pick. Should come out clean or is done if filling is no longer jiggly. Cool on wire rack.
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3When is almost cool - make pudding. Mix yolks with a fork set aside. Place water, corn starch, salt, and sugar in a small saucepan. Bring to a boil, stirring frequently. Once boiling, add lemon juice, butter and eggs. ( whisk quickly ) As soon as it come to boil again, remove from heat. Pour over cooled cream cheese layer.
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4Let cool, then refrigerate for 3 - 4 hours or until well chilled. Serve with whipped cream. Enjoy!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for ~ Lemon Cheesecake Pie ~:
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