Lemon Cream Cheese Pie - cooking recipe

Ingredients

1 c. sugar
1/2 c. cornstarch
2 1/2 c. cold water
3 egg yolks, beaten
2/3 c. lemon juice, divided
1/8 tsp. salt
3 Tbsp. oleo
1 (14 oz.) can Eagle Brand milk
1 (8 oz.) pkg. cream cheese, softened
1 (3.4 oz.) lemon instant pudding
2 (9-inch) pie shells, baked
whipped cream
lemon slices

Preparation

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 and bring to a boil; boil for 1 minute, stirring constantly.
Remove from heat; stir in 1/3 cup lemon juice, salt and oleo.
Cool for several hours or overnight.
In a bowl, blend Eagle Brand milk and cream cheese until smooth; stir in pudding and remaining lemon juice. Fold into chilled lemon filling.
Divide and spoon into baked pie shells.
Chill several hours.
Garnish with whipped cream and lemon slices.