Lemon - Cream Cheese Pie

By cindygwest

Ingredients

• 2 1/2 cups water
• 1 cup sugar
• 1/2 cup cornstarch
• 3 well-beaten egg yolks
• 1/3 cup lemon juice
• 3 tablespoons butter or margarine
• Dash salt
• 1 14 - ounce can sweetened condensed milk
• 1 8 - ounce package cream cheese, softened
• 1/3 cup lemon juice
• 1 4-serving-size package instant lemon pudding mix
• 2 baked pastry shells
• Whipped cream
• Lemon slices

Details

Adapted from Midwest Living

Preparation

Step 1

In a saucepan, combine the water, sugar, and cornstarch. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir for 2 minutes more.
Beat about 1 cup of the hot mixture into the egg yolks. Transfer all the mixture back to the saucepan. Bring to a gentle boil and reduce heat. Cook and stir for 2 minutes.
Remove from heat. Add 1/3 cup lemon juice, butter, or margarine and salt; stir until butter melts. Cover surface of mixture with clear plastic wrap and chill in the refrigerator for 3 to 24 hours.
In a large bowl, beat together the sweetened condensed milk, cream cheese, 1/3 cup lemon juice, and pudding mix. Fold in chilled mixture.
Turn into prepared crusts. Garnish with whipped cream and lemon slices. Makes 2 pies (8 servings each).
make ahead tip

You can make these pies ahead of time, then cover and freeze one to eat later. To defrost, let the pie stand at room temperature for 3 to 4 hours or place in the refrigerator overnight.