Lemon Chess Cheesecake Pie
Description
This delicious pie combines the best of a Lemon Chess Pie and cheesecake. It isn't overly sweet and is great served with a dollop of whipped cream.
Ingredients
9 inch deep dish frozen pie crust
8 oz. package cream cheese, softened
1 1/4 c. sugar, divided
3 eggs, divided
2 T. butter, melted
2 T. milk
2 t. lemon zest
2 T. freshly squeezed lemon juice
1 1/2 t. all-purpose flour
1 1/2 t. cornstarch
1/8 t. salt
Directions
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Preheat oven to 350 degrees.
At low speed of an electric mixer, beat together cream cheese, 1/4 c. sugar and 1 egg until smooth. Spread cream cheese mixture in the bottom of the pie crust.
Whisk together 1 c. sugar, remaining 2 eggs, butter, milk, lemon zest and juice, flour, cornstarch and salt. Pour over cream cheese mixture.
Bake 35 - 40 minutes or until set; remove from oven. Cool completely on a wire rack.
Refrigerate until ready to serve.
8 servings.