Ingredients for Lemon Cheesecake Pie
- Deep Dish Pie Shells
- 1 (8 ounce) package cream cheese, softened
- 1/2 cup granulated sugar
- 1 large egg
- Eggs
- Butter
- Milk
- Lemon Rind
- Fresh Lemon Juice
- All Purpose Flour
- Cornmeal
- Salt
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How to Make Lemon Cheesecake Pie
- Preheat oven to 425°F (220°C). Place refrigerated pie crusts on baking sheets.
- Bake for 5-8 minutes, or until lightly golden brown.
- Remove from oven and let cool completely on wire racks.
- While crusts cool, prepare the cream cheese mixture: In a mixing bowl, beat softened cream cheese and sugar together at low speed with an electric mixer until smooth.
- Beat in the egg until thoroughly combined.
- Evenly spread the cream cheese mixture over the cooled pie crusts.
- Prepare the Lemon Chess Pie Filling (Recipe Below).
- Carefully pour the lemon filling over the cream cheese layer in each pie crust.
- Reduce oven temperature to 350°F (175°C).
- Bake for 35-40 minutes, or until the filling is set and the edges are lightly golden. If the crust edges start to brown too quickly, loosely cover them with aluminum foil.
- Let pies cool completely on wire racks before refrigerating for at least 4 hours to allow the filling to set completely.
- Garnish with whipped cream before serving, if desired.
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
257g
Fat
102g
Carbs
27g
