AL'S OASIS RESTAURANT LEMON CREAM CHEESE PIE

FOR THE LEMON LAYER:
2 1/2 cups water
1 cup sugar
1/2 cup cornstarch
3 egg yolks, well beaten
1/3 cup lemon juice
3 tablespoons butter or margarine
1 dash salt
FOR THE CREAM CHEESE LAYER:
1 (14 oz) can sweetened condensed milk
8 ounces cream cheese, softened
1/3 cup lemon juice
1 (4 serving size) package instant lemon pudding mix
2 (9 inch) baked piecrusts
Whipped cream (for garnish)
Lemon slices (for garnish)

TO MAKE THE LEMON LAYER:
In a saucepan, combine the water, sugar and cornstarch. Cook and stir over medium heat till thickened and bubbly. Reduce heat and stir for 2 minutes more.

Beat about 1 cup of the hot mixture into the egg yolks. Transfer all the mixture back to the saucepan. Bring to a gentle boil and reduce heat. Cook and stir for 2 minutes.

Remove from heat and add the 1/3 cup lemon juice, butter or margarine and the salt. Stir till butter melts.

Cover surface of mixture with clear plastic wrap and chill for 3 to 24 hours.

TO MAKE THE CREAM CHEESE LAYER:
Beat together the sweetened condensed milk, cream cheese, 1/3 cup lemon juice and pudding mix. Fold into chilled mixture. Turn into prepared crusts. Garnish with whipped cream and lemon slices.

TO MAKE AHEAD:
You can make these pies ahead of time, then cover and freeze one to eat later. To defrost, let the pie stand at room temperature for 3 to 4 hours or place in the refrigerator overnight.

NOTES:
Along the east bank of the Missouri River in Chamberlain, South Dakota (135 miles east of Rapid City), you'll find Al's Oasis, a Family Restaurant/gas station complex. Visitors sink their forks into this creamy lemon pie.

Makes 2 pies, 8 servings each
Source: Midwest Living Magazine