Lemon Chess Cheesecake Pie – two favorites in one dessert! Quick cheesecake layer on the bottom and a delicious homemade lemon chess pie on top! Pie crust, cream cheese, sugar, eggs, butter, milk, lemon juice, lemon rind, flour, cornmeal. Can make ahead of time and refrigerate until ready to serve. Top with fresh homemade whipped cream. SO good! A MUST for your holiday meal!!
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!
Lemon Chess Cheesecake Pie
ingredients:
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1 (9-inch) deep dish frozen pie crust
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1 (8-oz) package cream cheese, softened
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1-¼ cup sugar, divided
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3 eggs, divided
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2 Tbsp butter, melted
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2 Tbsp milk
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2 tsp grated lemon rind
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2 Tbsp fresh lemon juice
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1-½ tsp all-purpose flour
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1-½ tsp cornmeal
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⅛ tsp salt
instructions:
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Preheat oven to 350ĀŗF.
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Beat together cream cheese, ¼ cup sugar, and 1 egg at low speed of an electric mixer until smooth. Spread cream cheese mixture in bottom of pie crust.
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Whisk together 1 cup sugar, 2 eggs, melted butter, milk, lemon rind, lemon juice, flour, cornmeal and salt. Pour over cream cheese mixture.
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Bake for 35 to 40 minutes, until set. Remove from oven and cool completely on wire rack.
- Refrigerate until ready to serve.
How about making these in 4" tart pans. Any ideas on how long to cook them? with 4 on a cookie sheet?
Do you defrost the pie crust first or just put all the ingredients in the frozen pie crust and then bake? Thanks!
I just fill the crust frozen. I take the crust out when I start making the pie so it is slightly thawed. Enjoy!
This sounds delicious! Pinned to Gimme Some Pie on Pinterest for my definite "to-do" list!
Thank you!
Jett aka randomwriggley on IG