Marie Callender Lemon Cream Cheese Pie

Crust:
1 cup graham cracker crumbs
1/4 cup butter, melted
2 tablespoons granulated sugar

Cream Cheese Filling:
8 ounces cream cheese, softened
1/4 C. granulated sugar
1 tsp vanilla
1 egg

Lemon Filling
1/2 C. granulated sugar
2 T. cornstarch
dash salt
1 C. water
2 egg yolks
2 T. fresh lemon juice (Not imitation.)
1 T.butter

Directions

Preheat oven to 350째 F.
Make the crust by combining the graham cracker crumbs with melted butter & sugar
in a small bowl.
Press the crust mixture into an 8-inch pie pan.

Prepare the cream cheese filling by mixing cream cheese with
1/4 C sugar, vanilla & an egg using an electric mixer.
Mix well until smooth.
Pour cream cheese filling into graham cracker crust and bake for
30 to 35 minutes or until center is cooked.
A knife stuck in the middle of the filling should come out mostly clean.

As the pie cools, make the lemon filling by combining 1/2 C. sugar with
cornstarch, salt and water in a small saucepan.
Set mixture over low heat and bring to a simmer, stirring often. Whisk in egg
yolks, then add lemon juice and butter.
When mixture simmers again remove it immediately from the heat. Pour the lemon
filling over the cream cheese filling, and let the pie cool.
When cool, chill pie in the refrigerator several hours before serving.