Recipe: Marie Callender's Lemon Cream Cheese Pie

Marie Callender's Lemon Cream Cheese Pie with Graham Cracker Crust
(copycat recipe)

FOR THE CRUST:
1 cup graham cracker crumbs
1/4 cup butter, melted (1/2 stick)
2 tablespoons granulated white sugar
FOR THE CREAM CHEESE FILLING:
one (8-ounce) pkg. cream cheese, softened
1/4 cup granulated white sugar
1/2 teaspoon vanilla extract
1 egg
FOR THE LEMON FILLING:
1/2 cup granulated white 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 MAKE THE CRUST:
Make crust by combining graham cracker crumbs with melted butter and sugar in small bowl. Press crust mixture into 8-inch pie pan.

TO MAKE THE CREAM CHEESE FILLING:
Prepare cream cheese filling by mixing cream cheese with 1/4 cup sugar, vanilla and egg using an electric mixer. Mix well until smooth. Pour cream cheese filling into graham cracker crust.

Bake 30 to 35 minutes or center is cooked. A knife stuck in middle of filling should come out mostly clean.

TO MAKE THE LEMON FILLING:
As pie cools, make lemon filling by combining 1/2 cup sugar with cornstarch, salt and water in small saucepan. Set mixture over low heat bring to a simmer, stirring often.

Whisk in egg yolks, add lemon juice and butter. When mixture simmers again immediately remove from the heat.

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

TO SERVE:
Slice 6 pieces to serve restaurant-size portions.

Makes 6 servings