Lemon Cheesecake Pie with Macadamia Nut Crust Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: CRUST - 1/4 cup finely chopped macadamia nuts, 1/4 cup clour, 3 Tbs cold butter cut into pieces CHEESE FILLING - 1 8oz. pkg. cream cheese, softened, 1/3 cup confectioners sugar, 1/2 tsp vanilla, 1 large egg LEMON FILLING - 1 1/2 cups granulated sugar, 7 Tbs cornstarch, 1 1/2 cups water, 3 egg yolks, slightly beaten, 1/2 cup fresh lemon juice GARNISH - Whipped topping, lemon slices
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Directions: |
Directions:Heat oven to 350º. In food processor, pulse crust ingredients until course crumbs form. Press into 9" pie dish. Freeze until hard. When frozen, bake 10 min. Meanwhile, beat together cream cheese, confectioners sugar and vanilla until creamy. Beat in egg just till blended. Remove crust from oven and let sit a few minutes, then carefully spread cheese filling evenly over bottom. Return to oven and bake another 10-12 minutes, just till cheese is set, but not firm. Remove from oven and set on wire rack. In large saucepan, combine sugar and cornstarch. Mix well. Gradually add water, wisking to make sure no lumps form. Cook over medium heat until it comes to a boil. Cook 1 min. Remove from heat and stir half of hot mixture, a little at a time into beaten egg yolks. Pour tempered eggs into pot with rest of mixture and mix well. Return to flame and bring back to boil and cook 1 minute more. Remove from heat and slowly stir in lemon juice until well blended. Let sit about 10 minutes then carefully spread over cream cheese layer. Cool until easy to touch, then wrap in foil and chill. To serve, decorate with dollops of whipped topping and cut lemon slices. |
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Number Of
Servings: |
Number Of
Servings:8 |
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