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Lemon Cream Cheese Pie

Recipe By: george yates
Year Submitted: 2014
Winner Second Place


1 ½ cups crushed graham cracker crumbs
½ cup crushed vanilla wafers
1/4 cup toasted almonds, ground
3 T. sugar
5 T. unsalted butter, melted
1 ½ t. lemon juice

Cream Cheese Filling:
8 ozs cream cheese, softened
1/4 cup granulated sugar
½ t. vanilla
1 egg

Lemon Filling:
½ cup granulated sugar
2 T. cornstarch
1 dash salt
1 cup water
2 egg yolks
2 T. fresh lemon juice
1 T. butter

Sweetened Whipped Cream:
2 cups whipping cream
4 T. powdered sugar
1 t. clear vanilla extract


In a medium bowl, combine crumbs, ground almonds and sugar. Stir lemon juice in melted butter until combined.
Preheat oven to 350 degrees F. Press crumb mixture into bottom of a 9-inch deep dish pie pan and 1-inch up sides.

Cream Cheese Filling:
Prepare the cream cheese filling by mixing cream cheese with sugar, vanilla and egg using an electric mixer. Mix well until smooth.
Pour cream cheese filling into crust and bake for 30 minutes or until center is cooked.
A knife stuck in the middle of the filling should come out mostly clean. Remove from oven and let cool.

Lemon Filling:
Make the lemon filling by combining 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
Chill pie in the refrigerator until completely cool.

Sweetened Whipped Cream:
Beat together the whipping cream, confectioners’ sugar and vanilla. Pipe around border edge of pie. Decorate with fresh raspberries, sliced lemon, sliced almonds and raspberry jam. Refrigerate until ready to serve.