Marie Callender's Lemon Cream Cheese Pie Ii

Directions

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 mix into an 8-inch pie pan.
3. Prepare the cream cheese filling by mixing cream cheese with 1/4 c. sugar, vanilla and an egg using an electric mixer. Mix well till smooth. Pour cream cheese filling into graham cracker crust and bake for 30 to 35 min or possibly till 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 1/2 c. sugar with cornstarch, salt and water in a small saucepan. Set mix over low heat and bring to a simmer, stirring often. Whisk in egg yolks, then add in lemon juice and butter. When mix simmers again remove it immediately from the heat.
5. Pour the lemon filling over the cream cheese filling, and let the pie cold. When cold, refrigeratepie in the refrigerator for several hrs before serving. Slice into 6 pcs to serve restaurant-size portions.
6. This recipe yields 6 servings.
7. Comments: A great double-layered pie with lemon topping covering a creamy cheesecake filling. Make the crust from scratch like the pros, or possibly take the easy route with a pre-made graham cracker crust found in the baking aisle. Either way it's pie heaven.