Marie Callender's Lemon Cream Cheese PIe
November 18, 2014
Categories: Comfort Food, Desserts, Dairy, Cheese, Fruit, Lemon, Budget-Friendly, Easy/Beginner Cooking, Kid Pleaser, Brunch, Easter, Entertaining, Ladies Luncheon, Mother's Day, Regional Holiday, Sunday Dinner, Convection Bake, Electric Mixer, Oven Bake, Vegetarian, Make it from scratch, Cream Cheese, Sugar, Pies, Spring, Kosher Dairy more
"Found this on internet. Like to use pecan cookies and 1/4 cup butter 1 1/2 Tablespoon sugar, inplace of graham cracker crust; cream filling as is and 1 1/2 times lemon filling but I love lemon. if put crust in square or rectangle pan can cut in bars to size you like. I make with gluten free cookies"
- CREAM CHEESE FILLING
- LEMON FILLING
- Serving Size: 1 (180.1 g)
- Calories 488.4
- Total Fat - 35.2 g
- Saturated Fat - 16.5 g
- Cholesterol - 744.7 mg
- Sodium - 388.2 mg
- Total Carbohydrate - 27.8 g
- Dietary Fiber - 0 g
- Sugars - 23.2 g
- Protein - 15.5 g
- Calcium - 114.8 mg
- Iron - 2.1 mg
- Vitamin C - 1.5 mg
- Thiamin - 0.3 mg
Preheat oven 350 degrees
Make the crust combing graham crackers, sugar and melted butter
Press mixture into 8 inch pie
Prepare cream cheese filling mixing cream cheese, sugar vanilla and egg. with electric mixer. Mix well until smooth
Pour cream cheese filling into crust and bake 30-35 minutes or center cooked. A knife inserted in middle should be mostly clean.
As pie cools, make lemon filling in small saucepan. by combining 1/2 cup sugar with cornstarch, salt and water.
Set mixture over low heat and simmer, stir often
Whisk in egg yolks, then add lemon juice and butter.
When simmers again remove immediately from heat.
Pour lemon filling over cream cheese filling and let cool.
When cool chill pie in refrigerator for several hours before serving.
Tips & Variations
No special items needed.