MARIE CALLENDER’S LEMON CREAM CHEESE PIE

Here’s a great double-layered pie with lemon topping covering a creamy cheesecake filling. It’s two great pies in one dessert. This creation has been huge seller for Marie Callender’s, and I’ve had nothing but raves from anyone who’s tried it—including a couple high fives and one affectionate rabbit punch. Make the crust from scratch like the pros using the recipe here, or take the easy route with a premade graham cracker crust found in the baking aisle. Either way it’s pie heaven.

MAKES 6 SERVINGS

INGREDIENTS:

CRUST:

• 1 cup graham cracker crumbs
• ¼ cup butter, melted (½ stick)
• 2 tablespoons granulated sugar

CREAM CHEESE FILLING:

• one 8-ounce pkg. cream cheese,
• softened
• ¼ cup granulated sugar
• ½ teaspoon vanilla extract
• 1 egg

LEMON FILLING:

• ½ cup granulated sugar
• 2 tablespoons cornstarch dash salt
• 1 cup water
• 2 egg yolks
• 2 tablespoons fresh lemon juice
• 1 tablespoon butter

INSTRUCTIONS:

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. Press the crust mixture into an 8-inch pie pan.
3. Prepare the cream cheese filling by mixing cream cheese with ¼ cup sugar, vanilla and an egg
   using an electric mixer. Mix well until smooth. Pour cream cheese filling into graham cracker crust and bake for 30 to 35 minutes or until center is cooked. A knife stuck in the middle of the filling should come out mostly clean.
4. As the pie cools, make the lemon filling by combining ½ cup sugar with cornstarch, salt and water
   in a small saucepan. Set mixture over low heat and bring to a simmer, stirring often.
5. Whisk in egg yolks, then add lemon juice and butter When mixture simmers again immediately
   remove it from the heat.
6. Pour the lemon filling over the cream cheese filling, and let the pie cool. When cool, chill pie in the
   refrigerator for several hours before serving. Slice into 6 pieces to serve restaurant-size portions.