Marie Callender's Lemon Cream Pie

MARIE CALLENDER'S LEMON CREAM PIE

CRUST:
1 c. graham cracker crumbs
1/4 c. butter, melted
2 T. sugar

CREAM CHEESE FILLING:
8 oz. cream cheese, softened
1/4 c. granulated sugar
1/2 t. vanilla
1 egg

LEMON FILLING:
1/2 c. sugar
2 T. cornstarch
Dash salt
1 c. water
2 egg yolks
2 T. fresh lemon juice
1 T. butter

Preheat oven to 350* F.

CRUST: Combine graham cracker crumbs with melted butter and sugar in a small bowl. Press mixture into an 8-inch pie pan.

FILLING: Mix cream cheese with 1/4 cup sugar, vanilla and egg using an electric mixer. Mix well until smooth. Pour cream cheese filling into graham cracker crust and bake for 30 to 35 minutes or until center is cooked. A knife stuck in the middle of the filling should come out mostly clean. As pie cools, make lemon filling by combining 1/2 cup sugar with cornstarch, salt and water in small saucepan. Set mixture over low heat and bring to a simmer, stirring often. Whisk in egg yolks, then add lemon juice and butter. When mixture simmers again remove it immediately from the heat. Pour the lemon filling over the cream cheese filling, and let the pie cool. When cool, chill pie in the refrigerator for several hours before serving.

Thank you so much for this recipe..have been wanting a good recipe for this kind of pie Doing happy dance