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Marie Callender's Lemon Cream Cheese Pie

Make a Marie Calender's lemon cream cheese pie at home with this copycat recipe.

Prep Time
15 mins
Cook Time
15 mins
Additional Time
5 hrs
Total Time
5 hrs 35 mins
Servings: 8
Calories: 533 kcal
Course: Dessert
Cuisine: American

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 Knox gelatin
  • 1 tablespoon cold water
  • 1 teaspoon vanilla extract
Lemon Topping
  • 1 1/2 cups water
  • 1 cup sugar
  • 1/2 cup fresh lemon juice
  • 5 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 1 tablespoon grated lemon zest
  • 4 egg yolks beaten
  • 2 tablespoons butter
  • vanilla extract
  • Whipped Cream optional

Instructions

Graham Cracker Crust
    Cup of Yum
  1. Preheat the oven to 375°F and grease a 9” pie pan.
  2. Mix all of the crust ingredients together and press in an even layer into the prepared pie pan.
  3. Bake for 6 - 8 minutes.
  4. Then remove from oven and let cool.
Cream Cheese Filling
  1. 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.
  2. 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.
  3. When the cream cheese filling is lukewarm, layer it on top of the crust and refrigerate until cooled.
Lemon Topping
  1. 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.
  2. 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.
  3. Cook and stir until the pudding reaches a slow boil. Stir and let boil slowly for about 5 minutes.
  4. Remove from the heat. Add the butter and vanilla, stir, and set aside to cool.
  5. When the lemon mixture reaches room temperature, gently smooth it over the cream cheese mixture and chill for several hours before serving.
  6. Garnish with fresh whipped cream if desired.

Nutrition Information

Calories 533kcal (27%) Carbohydrates 65g (22%) Protein 5g (10%) Fat 29g (45%) Saturated Fat 17g (85%) Polyunsaturated Fat 1g Monounsaturated Fat 8g Trans Fat 1g 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%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 533

% 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.