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. butter or margarine
1 can (14 oz.) sweetened condensed milk
1 pkg. (3.4 oz.) lemon flavored instant pudding mix
1 pkg.(8 oz.) cream cheese, softened
2 pie shells (9-inch), 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.
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 into chilled lemon filling.
Divide and spoon into baked pie shells.
Refrigerate for several hours.
Garnish with whipped cream and lemon slices.
Yields 2 pies (12 to 16 servings).