lemon cream cheese pie

By LyndaB

Ingredients

• 1 9" deep dish pie shell
• 1 pkg (212g) Shirriff Lemon Pie filling
• 1/2 cup cold water (75ml)
• 1 3/4 cups boiling water (425ml)
• 2 eggs
• 1 pkg cream cheese, softened (250g)

Details

Servings 8

Preparation

Step 1

1. bake pie shell according to package directions, cool.

2. cook lemon pie filling according to package directions, but use 2 whole eggs, 75ml cold water and 425ml boiling water. Cool 5 minutes.

3. beat cream cheese until smooth. Reserve 1 cup (250ml) pie filling for top. Gradually blend remaining pie filling into cream cheese. Pour into crust, refrigerate for 15 minutes.

4. spread reserved pie filling over the top. Refrigerate 3 hours. Garnish with whipped cream and lemon slices if desired.