If you love pie, if you love lemon, and if you love cheesecake, you need to make this pie. There are many versions of this pie on the web, the one I used (adapted just bit) is from doublebatch.wordpress.com, incredible! This is lemony, creamy, happiness on a fork!
1 (9” deep dish) *graham cracker crust or baked 9” deep dish pastry shell
3 Tbl cornstarch
1/3 cup sugar
1 1/2 cups cold water
¼ cup (about 1 lg lemon) lemon juice
zest from 1 lemon
4 egg yolks
1/4 cup sugar
2 Tbl butter
1 tsp vanilla
1 cup white chocolate chips
2 (8 oz) pkg cream cheese, room temperature
1 cup whipped cream
1/2 tsp vanilla
Toasted sliced almonds (optional for garnish)
Whisk cornstarch and the 1/3 cup sugar in medium saucepan, whisk in cold water. Stir in lemon juice and lemon zest. In a separate bowl beat egg yolks with a fork, add the 1/4 cup sugar and mix well. Add egg yolk mixture to the lemon mixture and whisk together. Cook on medium heat, stirring constantly until mixture boils for one minute. Remove from head and stir in butter and vanilla.
Remove 1½ cups of lemon pudding and reserve for top layer. Add while chocolate chips to mixture left in saucepan and stir until they are melted. Cut cream cheese in cubes and add to saucepan. Beat until well mixed and smooth.
Pour mixture into pie shell or graham cracker crust. Pour reserved lemon pudding on top and chill at least 2 hours. Whip cream to stiff peaks thick, add powdered sugar to taste and vanilla. Spread whipped cream over top of pie. Garnish with toasted sliced almonds. Keep leftovers in refrigerator.
*Graham Cracker Crust:
1¹⁄3 cups graham cracker crumbs
1/4 cup sugar
5 Tbl butter, melted
Mix and press into 9″ pie plate and bake in 375° oven for 8 minutes.
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