This is a copy-cat version of a popular pie restaurants lemon cream cheese pie.
1 ¼ c. graham cracker crumbs
¼ c. butter, melted and slightly cooled
4 Tbsp. sugar
1. Combine crumbs, sugar and margarine; press onto bottom of 9” pie plate. Bake at 350° for 10 minutes. Set aside to cool.
12 oz. cream cheese (softened)
1/3 c. sour cream
1 tsp. vanilla extract
1 Tbsp. cold water
1/3 c. sugar
¼ tsp. salt
½ tsp. Knox gelatin
1. Combine cream cheese, sugar, sour cream and salt in a medium sized saucepan and cook on a very low heat, stirring constantly, until mixture starts to boil lightly.
2. Mix gelatin with water and dissolve. When dissolved add to mixture along with the vanilla; stir well.
3. Cook until mixture reaches a light boil and cook for 2 minutes longer. Remove from heat and cool.
4. When it’s luke warm, layer cream cheese on crust and refrigerate until cooled.
1 ½ c. water
½ c. fresh lemon juice
5 Tbsp. cornstarch
¼ tsp. salt
1 c. sugar
4 egg yolks, beaten
1 Tbsp. grated lemon peel
2 Tbsp. butter
1. Place water, sugar, lemon juice, cornstarch, salt and lemon peel in saucepan, whisk until mixture comes to a boil at medium heat. Cook 2 minutes until thickened. Pour half of hot mixture into the beaten eggs, slowly, and stir constantly.
2. 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.
3. When lemon mixture has reached room temperature, gently smooth it over the cream cheese mixture and chill for several hours before serving. (Covering with plastic wrap pressed against the pudding will keep it from forming a yucky skin over the top.)