Restaurant Style Lemon Cream Cheese Pie
Yet, another creations brought to you by the CopyKat team. This is one of the three pies that has been recreated. My crew is worked hard to come up with these creations, just don’t mention the word pie to them right now 
1 1/4 C. Graham Crackers Crumbs
1/4 C. Sugar
4 Tbsp. Butter Melted
Mix all ingredients together and shape in a 9″ greased pie pan. Bake at 375 for 6 – 8 minutes remove from oven and cool.
Cream Cheese Layer
12 oz. Cream Cheese
1/3 C. Sugar
1/3 C. Sour Cream
1/4 tsp. Salt
1 tsp. Vanilla
1/2 tsp. Knox Gelatin
1 Tbsp. Cold Water
Lemon Topping
1 1/2 C. Water
1 C. Sugar
1/2 C. Fresh Lemon Juice
4 Egg Yolks Beaten
5 Tbsp. Cornstarch
1 Tbsp. Grated Lemon Peel
1/4 tsp. Salt
2 Tbsp. Butter
Place water, sugar, lemon juice, cornstarch, salt and lemon peel in a sauce pan and whisk until mixture comes to a boil at medium heat. Cook for 2 minutes until thick. Pour 1/2 hot mixture in beaten eggs slowly and stir constantly. When the mixture is completely blended pour egg mixture in to the hot pudding stir and cook until the pudding reaches boiling stage. Stir and let boil slowly for about 5 minutes. Remove from heat add butter and vanilla stir and set aside until cooled off. When lemon mixture reaches room temperature gently smooth it over the cream cheese mixture and chill for several hours before serving.
Fresh whipped cream may be added for garnish.
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CopyKat.com is the creation of Stephanie Manley. Stephanie started publishing recipes on the web in 1995 as a means to capture her family recipes in a format that they would not be thrown away. Over the years she has developed many recipes that taste just like the restaurant originals that you would normally go out to try. 