LEMON CHEESECAKE PIE

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Lemon Cheesecake Pie image

I got this recipe from Southern Living magazine. I have made it several times and have always been pleased with the results.

Provided by Irish Rose

Categories     Cheesecake

Time 50m

Yield 8 serving(s)

Number Of Ingredients 13

2 refrigerated deep dish pie shells
2 (8 ounce) packages cream cheese, softened
1/2 cup sugar
1 large egg
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

Steps:

  • Bake refrigerated piecrusts in 425° oven for 5- 8 minutes or until light golden brown. Cool crusts completely on wire racks.
  • Beat cream cheese, sugar and egg at low speed with an electric mixer until smooth.
  • Spread cream cheese mixture evenly over both cooled crusts.
  • Whisk together the ingredients for the lemon chess pie filling. Pour immediately over the cream cheese mixture in crusts.
  • Bake at 350° 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.

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