We always have pie at the holidays and this Lemon Chess Cheesecake Pie is a MUST. Y'all, this is SO good. I am not a big fan of sweets, but this Lemon Chess Cheesecake Pie kept calling me to the fridge to take a bite. O-M-G!
This pie combines two of my favorites into one - cheesecake and Lemon Chess Pie. Not super sweet, just super delicious. This was so easy to make and can be made a few days ahead of time and refrigerated until ready to serve. It actually tastes better after it has been in the refrigerator overnight. As I said earlier, this pie is to-die-for! It is a must for your holiday meal. Trust me!
We served the pie with a dollop of fresh whipped cream. To make the whipped cream, whip 1 cup of heavy cream with 1/4 cup powdered sugar and 1 tsp of vanilla. Make sure the heavy cream is really cold before whipping. I also like to chill my mixing bowl!
Lemon Chess Cheesecake Pie
- 1 (9-inch) deep dish frozen pie crust
- 1 (8-oz) package cream cheese, softened
- 1-1/4 cup sugar, divided
- 3 eggs, divided
- 2 Tbsp butter, melted
- 2 Tbsp milk
- 2 tsp grated lemon rind
- 2 Tbsp fresh lemon juice
- 1-1/2 tsp all-purpose flour
- 1-1/2 tsp cornstarch
- 1/8 tsp salt
Preheat oven to 350ºF.
Beat together cream cheese, 1/4 cup sugar, and 1 egg at low speed of an electric mixer until smooth. Spread cream cheese mixture in bottom of pie crust.
Whisk together 1 cup sugar, 2 eggs, butter, milk, lemon rind, lemon juice, flour, cornstarch and salt. Pour over cream cheese mixture.
Bake for 35 to 40 minutes, until set. Remove from oven and cool completely on wire rack.
Refrigerate until ready to serve.