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."