Cookie Bookie

Lemon Cream Cheese Pie

1 Prepared 9-inch Graham Cracker Crust

Cream Cheese Filling
8 ounces cream cheese, softened
1⁄4 cup granulated sugar
1⁄2 teaspoon vanilla
1 egg

Lemon Filling
1⁄2 cup granulated sugar
2 tablespoons cornstarch
1 dash salt
1 cup water
2 egg yolks
3 tablespoons fresh lemon juice
1 tablespoon butter

Preheat oven to 350 degrees.

Prepare the cream cheese filling by mixing cream cheese with 1/4 cup sugar until smooth.  Add vanilla and egg and mix well until smooth.

Pour cream cheese filling into graham cracker crust and bake for 30 minutes or until center is just a little jiggly but the rest is set.  Remove from oven and set aside to cool.

As the pie cools, make the lemon filling by mixing 1/2 cup sugar with cornstarch, salt and water in a small saucepan.  Heat mixture over medium heat and bring to a simmer, stirring often.

In a bowl, whisk egg yolks.  While whisking, pour a small amount of the hot sugar mixture into the eggs to warm the eggs then pour the eggs into the saucepan with the rest of the sugar mixture, whisking constantly.  Add lemon juice and butter and heat over medium heat, stirring constantly.  When mixture comes to a simmer 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.