Marie Callender's Lemon Cream Cheese Pie
User Reviews
5
Marie Callender's Lemon Cream Cheese Pie
Description
The pie begins with a graham cracker crust mixed with sugar and melted butter, baked briefly to set. The cream cheese filling is gently heated with sugar and sour cream, combined with dissolved gelatin and vanilla, then cooled and spread over the crust to form a smooth, lightly firm base.
The lemon topping is prepared by cooking lemon juice, sugar, water, cornstarch, salt, and lemon zest into a thick, bright yellow custard-like layer enriched with egg yolks and butter, then poured over the cooled cream cheese layer. Once fully set, the pie can be garnished with whipped cream if desired.
This pie has a firm but creamy texture from the gelatin-set cream cheese layer, combined with a tangy, sweet lemon topping for a refreshing flavor contrast. It suits summer menus and requires refrigeration to maintain texture and flavor.
Ingredients
Graham Cracker Crust
- 1 1/4 cups graham cracker crumbs
- 1/4 cup sugar
- 4 tablespoons butter melted
Cream Cheese Filling
- 12 ounces cream cheese
- 1/3 cup sugar
- 1/3 cup sour cream
- 1/4 teaspoon salt
- 1/2 teaspoon gelatin Knox brand
- 1 tablespoon water cold
- 1 teaspoon vanilla extract
Lemon Topping
- 1 1/2 cups water
- 1 cup sugar
- 1/2 cup lemon juice fresh
- 5 tablespoons cornstarch
- 1/4 teaspoon salt
- 1 tablespoon lemon zest, grated
- 4 egg beaten, yolk
- 2 tablespoons butter
- vanilla extract
- Whipped Cream optional
Instructions
Graham Cracker Crust
- Preheat the oven to 375°F and grease a 9” pie pan.
- Mix all of the crust ingredients together and press in an even layer into the prepared pie pan.
- Bake for 6 - 8 minutes.
- Then remove from oven and let cool.
Cream Cheese Filling
- Combine the cream cheese, sugar, sour cream, and salt in a medium saucepan and cook on very low heat, stirring constantly until the mixture starts to boil lightly.
- Mix the gelatin with the water. When the gelatin has dissolved, add it to the saucepan along with vanilla and stir well. Return the mixture to a light boil and cook for 2 minutes. Remove from the heat and let it cool to lukewarm.
- When the cream cheese filling is lukewarm, layer it on top of the crust and refrigerate until cooled.
Lemon Topping
- Place the water, sugar, lemon juice, cornstarch, salt, and lemon zest in a saucepan over medium heat, and whisk until mixture comes to a boil. Cook for 2 minutes until thick.
- Slowly pour half of the hot mixture into the beaten egg yolks, stirring constantly. When the mixture is completely blended, pour the egg mixture back into the remaining hot pudding.
- Cook and stir until the pudding reaches a slow boil. Stir and let boil slowly for about 5 minutes.
- Remove from the heat. Add the butter and vanilla, stir, and set aside to cool.
- When the lemon mixture reaches room temperature, gently smooth it over the cream cheese mixture and chill for several hours before serving.
- Garnish with fresh whipped cream if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 533 kcal
% Daily Value*
| Calories | 533kcal | 27% |
| Carbohydrates | 65g | 22% |
| Protein | 5g | 10% |
| Fat | 29g | 45% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 82mg | 27% |
| Sodium | 489mg | 20% |
| Potassium | 121mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 51g | 102% |
| Vitamin A | 982IU | 20% |
| Vitamin C | 8mg | 9% |
| Calcium | 73mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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