Lemon Cheesecake Pie

• 2 refrigerated deep dish pie shells
• CREAM CHEESE MIXTURE
• 2 (8 ounce) packages cream cheese, softened
• 1/2 cup sugar
• 1 large egg
• LEMON CHESS PIE FILLING
• 2 cups sugar
• 4 large eggs
• 1/4 cup butter, melted
• 1/4 cup milk
• 1 tablespoon grated lemon rind
• 1/4 cup fresh lemon juice
• 1 tablespoon all-purpose flour
• 1 tablespoon cornmeal
• 1/4 teaspoon salt

1. Bake refrigerated piecrusts in 425u0b0 oven for 5- 8 minutes or until light golden brown. Cool crusts completely on wire racks.
2. Beat cream cheese, sugar and egg at low speed with an electric mixer until smooth.
3. Spread cream cheese mixture evenly over both cooled crusts.
4. Whisk together the ingredients for the lemon chess pie filling. Pour immediately over the cream cheese mixture in crusts.
5. Bake at 350u0b0 for 35 minutes or until set. If needed, shield crust edges with foil to prevent excess browning. Cool completely on wire racks. Garnish with whipped cream, if desired.

dish pie shells, cream cheese, cream cheese, sugar, egg, filling, sugar, eggs, butter, milk, lemon rind, lemon juice, flour, cornmeal, salt

Taken from www.food.com/recipe/lemon-cheesecake-pie-165612 (may not work)