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Lemon Cream Cheese Icebox Pie

Source of Recipe

Internet


List of Ingredients

1 cup sugar
1/2 cup cornstarch
2-1/2 cups cold water
3 egg yolks, beaten
2/3 cup lemon juice, divided
1/8 tsp. salt
3 Tblsp. butter or margarine
1 can (14 oz.) sweetened condensed milk
1 pkg. (8 oz.) cream cheese, softened
1 pkg. (3.4 oz.) lemon flavor instant pudding mix
2 pie shells (9-inch) baked and cooled
Whipped cream
Lemon slices


Recipe

In a saucepan, combine sugar and cornstarch. Gradually stir in water, mixing until smooth. Cook and stir over medium-high heat until thickened and clear. Quickly stir in egg yolks. Bring to a boil; boil for 1 minute, stirring constantly. Remove from heat; stir in 1/3 cup lemon juice, salt, and butter. Cool for several hours or overnight. In a mixing bowl, blend condensed milk and cream cheese until smooth. Stir in pudding mix and remaining lemon juice. Fold in to chilled lemon filling. Divide and spoon into baked pie shells. Refrigerate for several hours. Garnish with whipped cream and lemon slices. Yield: 2 pies (12 to 16 servings).