MARIE CALLENDER'S LEMON CREAM PIE

FOR THE CRUST:
1 cup graham cracker crumbs
1/4 cup butter, melted
2 tablespoons sugar
FOR THE CREAM CHEESE FILLING:
1 (8 oz.) package cream cheese, softened
1/4 cup granulated sugar
1/2 teaspoon vanilla
1 egg
FOR THE LEMON FILLING:
1/2 cup sugar
2 tablespoons cornstarch
Dash salt
1 cup water
2 egg yolks
2 tablespoons fresh lemon juice
1 tablespoon butter

Preheat oven to 350 degrees F.

TO PREPARE THE CRUST:
Combine graham cracker crumbs with melted butter and sugar in a small bowl. Press mixture into an 8-inch pie pan.

TO PREPARE THE FILLING:
Mix cream cheese with 1/4 cup sugar, vanilla and egg using an electric mixer. Mix well until smooth. Pour cream cheese filling into prepared crust.

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. Set on rack to cool

AS PIE COOLS, MAKE LEMON FILLING:
Combine 1/2 cup sugar with cornstarch, salt and water in small saucepan. Set mixture over low heat and bring to a simmer, stirring often. Whisk in egg yolks, then add lemon juice and butter. When mixture simmers again remove it immediately from the heat.

Pour the lemon filling over the cream cheese filling, and let the pie cool at room temperature. When cool, chill pie in the refrigerator for several hours before serving.