~ lemon cheesecake pie ~

(1 rating)
Recipe by
Cassie *
Somewhere, PA

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 c
    graham crackers, crushed fine
  • 1/3 c
    melted, butter
  • 2 Tbsp
    sugar
  • CREAM CHEESE LAYER
  • 1
    egg
  • 1 - 8 oz
    softened, cream cheese
  • 1/2 tsp
    vanilla 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 Tbsp
    corn starch
  • 1 c
    water
  • 2
    egg yolks
  • pinch
    salt
  • 2 Tbsp
    lemon juice from fresh lemon
  • 1 Tbsp
    butter

How To Make ~ lemon cheesecake pie ~

  • 1
    Preheat 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.
  • 2
    Bake 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.
  • 3
    When 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.
  • 4
    Let cool, then refrigerate for 3 - 4 hours or until well chilled. Serve with whipped cream. Enjoy!
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