Copycat Marie Callender's Lemon Cream Cheese Pie


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Fabulously indulgent and creamy, this refreshing pie combines the zest of lemon with the comfort of cheesecake.

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  • Graham Cracker Crust:
  • 1 1/4 C. graham crackers crumbs
  • 1/4 C. sugar
  • 4 Tbs. butter, melted
  • Cream Cheese Layer:
  • 12 oz. cream cheese
  • 1/3 C. sugar
  • 1/3 C. sour cream
  • 1/4 tsp. salt
  • 1 tsp. vanilla
  • 1/2 tsp. Knox gelatin
  • 1 Tbs. cold water
  • Lemon Topping:
  • 1 1/2 C. water
  • 1 C. sugar
  • 1/2 C. fresh lemon juice
  • 4 egg yolks beaten
  • 5 Tbs. cornstarch
  • 1 Tbs. grated lemon peel
  • 1/4 tsp. salt
  • 2 Tbs. butter

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To make crust, mix all ingredients together and shape in a 9" greased pie pan. Bake at 375 for 6 - 8 minutes remove from oven and cool.

To make cream cheese layer, combine cream cheese, sugar, sour cream and salt in medium sized pan and cook on a very low heat stirring constantly until mixture starts to boil lightly. Mix gelatin with water and dissolve. When dissolved add to mixture along with vanilla and stir well. Cook until mixture reaches a light boil and cook for 2 minutes. Remove from heat and cool off. When it's luke-warm layer cream cheese on crust and refrigerate until cooled.

To make lemon topping, place water, sugar, lemon juice, cornstarch, salt and lemon peel in a sauce pan and whisk until mixture comes to a boil at medium heat. Cook for 2 minutes until thick. Pour 1/2 hot mixture in beaten eggs slowly and stir constantly. When the mixture is completely blended pour egg mixture in to the hot pudding stir and cook until the pudding reaches boiling stage. Stir and let boil slowly for about 5 minutes. Remove from heat add butter and vanilla stir and set aside until cooled off. When lemon mixture reaches room temperature gently smooth it over the cream cheese mixture and chill for several hours before serving. Fresh whipped cream may be added for garnish.

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