Monday, December 7, 2015

Grandma Beth's Cream Cheese Lemon Pie

How good this is. It's not a cheesecake-style pie, it is a cream style pie that happens to have cream cheese in the pud. An aunt makes this in a graham cracker crust. My mom makes this in unsweetened pie pastry, which I think is perfect. I love the salty counterpoint. It is topped with lightly sweetened whipped cream.

a single 9" pie crust
1 c sugar
1/4 c cornstarch
1 1/2 c water (C. uses 1 c)
3 egg yolks
1 T butter
8 oz cream cheese
3 drops yellow food color
1/4 c lemon juice (C. uses 6 T)
1 t lemon extract (C. uses 1 1/4 t)

When confronted about her instructionless card, Mom simply says, "I know how to make it."

When pressed, she says, "It is just lemon meringue pie with room-temperature cream cheese mixed into the warm pudding at the end."

1 comment:

Rebekka said...

Here are instructions:
Stir together sugar and starch. Gradually stir in water until smooth. Stir in slightly beaten egg yolks. Add butter. Stir constantly-- bring to a boil over medium heat and boil for 1 minute. Remove from heat and stir in cream cheese (cut in chunks), food coloring, lemon extract, and lemon juice. Stir until smooth. Pour into pie shell and refrigerate. Serve with whipped topping.