Zutaten für Marie Callender's Lemon Cream Cheese Pie By Todd Wilbur
- 1 ½ cups graham cracker crumbs
- 6 tablespoons unsalted butter
- 14 tablespoons granulated sugar
- 8 ounces cream cheese (softened)
- 1 teaspoon vanilla extract
- 1 large egg
- 2 tablespoons cornstarch
- ¼ teaspoon salt
- ½ cup water
- 2 large egg yolks
- ½ cup fresh lemon juice
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Marie Callender's Lemon Cream Cheese Pie By Todd Wilbur? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Zubereitung von Marie Callender's Lemon Cream Cheese Pie By Todd Wilbur
- Preheat oven to 350°F (175°C).
- Make the crust: In a medium bowl, combine 1 ½ cups graham cracker crumbs, ¼ cup (½ stick) melted unsalted butter, and 2 tablespoons granulated sugar. Mix until evenly moistened.
- Press the crust mixture firmly into an 8-inch pie plate. Bake for 8-10 minutes, or until lightly golden.
- Prepare the cream cheese filling: In a large bowl, beat 8 ounces cream cheese (softened), ¼ cup granulated sugar, 1 teaspoon vanilla extract, and 1 large egg until smooth and creamy using an electric mixer.
- Pour the cream cheese filling into the pre-baked graham cracker crust.
- Bake for 30-35 minutes, or until the center is just set. A knife inserted near the center should come out mostly clean.
- While the cream cheese layer bakes, prepare the lemon filling: In a medium saucepan, whisk together ½ cup granulated sugar, 2 tablespoons cornstarch, ¼ teaspoon salt, and ½ cup water until smooth.
- Cook over medium-low heat, whisking constantly, until the mixture thickens and comes to a simmer (about 2-3 minutes).
- Temper 2 large egg yolks by whisking in a small amount of the hot sugar mixture, then whisk the tempered yolks back into the saucepan.
- Remove from heat immediately. Stir in ½ cup fresh lemon juice and 2 tablespoons unsalted butter until melted and smooth.
- Pour the warm lemon filling gently over the baked cream cheese layer.
- Let the pie cool completely at room temperature.
- Once cool, chill the pie in the refrigerator for at least 4 hours, or preferably overnight, before serving.
- Slice into 6 to 8 servings.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
139g
Fat
71g
Carbs
14g
