Lemon Cream Cheese Pie
- 1 c. sugar
- 1/2 c. cornstarch
- 2 1/2 c. cold water
- 3 egg yolks, beaten
- 2/3 c. lemon juice, divided
- 1/8 tsp. salt
- 3 Tbsp. oleo
- 1 (14 oz.) can Eagle Brand milk
- 1 (8 oz.) pkg. cream cheese, softened
- 1 (3.4 oz.) lemon instant pudding
- 2 (9-inch) pie shells, baked
- whipped cream
- lemon slices
- In a saucepan, combine sugar and cornstarch.
- Gradually stir in water, mixing until smooth. Cook and stir over medium-high heat until thickened and clear.
- Quickly stir in egg yolks and bring to a boil; boil for 1 minute, stirring constantly.
- Remove from heat; stir in 1/3 cup lemon juice, salt and oleo.
- Cool for several hours or overnight.
- In a bowl, blend Eagle Brand milk and cream cheese until smooth; stir in pudding and remaining lemon juice. Fold into chilled lemon filling.
- Divide and spoon into baked pie shells.
- Chill several hours.
- Garnish with whipped cream and lemon slices.
sugar, cornstarch, cold water, egg yolks, lemon juice, salt, oleo, milk, cream cheese, pie shells, whipped cream, lemon slices
Taken from www.cookbooks.com/Recipe-Details.aspx?id=199250 (may not work)