Lemon-Layer Cream Cheese Pie

1 Pillsbury Refrigerated Pie Crust
    (from 15 ounce package)

Filling
2/3 cup granulated sugar
2 tablespoons cornstarch
1 cup cold water
2 egg yolks
3 tablespoons lemon juice
1 tablespoon butter or margarine
2 teaspoons grated lemon peel
1/3 cup granulated sugar
1 (8 ounce) package cream cheese, softened
1 egg

Topping
1/2 cup whipping cream, whipped

Prepare pie crust according to package directions for one-crust filled pie using 9-inch pie pan.

Heat oven to 375 degrees F.

In medium saucepan, combine 2/3 cup sugar and cornstarch; mix well. Gradually add cold water, stirring constantly until blended. In small bowl, beat egg yolks slightly; stir into sugar mixture in saucepan. Cook over medium heat for 10 minutes or until mixture comes to a boil, stirring constantly. Boil 1 minute. Remove from heat. Stir in lemon juice, butter and lemon peel; blend well.

In small bowl, combine 1/3 cup sugar and cream cheese; beat until smooth. Add egg; blend well. Spoon and spread cream cheese mixture in prepared crust. Spoon lemon mixture over cream cheese mixture; spread carefully to cover.

Bake at 375 F for 35 to 40 minutes or until crust is golden brown. (Center will not be set.) Cool 30 minutes. Refrigerate 1 1/2 hours or until completely chilled. Serve topped with whipped cream. Store in refrigerator.

Nutrition Information Per Serving: Serving Size 1/8 of Recipe; Calories 420; Calories from Fat 230

% Daily Value Total Fat 26 g 40 %; Saturated 14 g 70 %; Cholesterol 145 mg 48 %; Sodium 250 mg 10 %; Total Carbohydrate 41 g 14 %; Dietary Fiber 0 g 0 %; Sugars 26 g; Protein 5 g;Vitamin A 15 %; Vitamin C 2 %; Calcium 4 %; Iron 4 %

Dietary Exchanges: 2 Starch, 1 Fruit, 5 Fat OR 3 Carbohydrate, 5 Fat

Recipe and photograph courtesy of Pillsbury.