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Marie Callender's Lemon Cream Cheese Pie

By Todd Wilbur

Score: 4.50. Votes: 4
In stock (9885 items available)
  • $0.79

Menu Description: "Our melt-in-your-mouth cream cheese pie with a tangy lemon topping."

Here's a great double-layered pie with lemon topping covering a creamy cheesecake filling. It's two great pies in one dessert. This creation has been huge seller for Marie Callender's, and I've heard nothing but raves from anyone who's tried it. Make the crust from scratch like the pros using the recipe here, or take the easy route with a pre-made graham cracker crust found in the baking aisle. Either way it's pie heaven. 

Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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  • 1 cup graham cracker crumbs
  • 1/4 cup butter, melted
  • 2 tablespoons granulated sugar
Cream Cheese Filling
  • 8 ounces cream cheese, softened
  • 1/4 cup granulated sugar
  • 1/2 teaspoon vanilla extract
  • 1 large egg
Lemon Filling
  • 1/2 cup granulated sugar
  • 2 tablespoons cornstarch
  • Pinch salt
  • 1 cup water
  • 2 egg yolks
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon butter
  • Do This
    • Restaurant/Brand
      Marie Callender's
    • Instructions

      1. Preheat oven to 350 degrees F. 

      2. Make the crust by combining the graham cracker crumbs with melted butter and sugar in a small bowl. Press the crust mixture into an 8-inch pie pan.

      3. Prepare the cream cheese filling by mixing cream cheese with 1/4 cup sugar, vanilla and an egg using an electric mixer. Mix well until smooth. Pour the cream cheese filling into graham cracker crust and bake for 30 to 35 minutes or until center is cooked. A knife stuck in the middle of the filling should come out mostly clean.

      4. As the pie cools, make the lemon filling by combining 1/2 cup sugar with cornstarch, salt and water in a small saucepan. Set mixture over low heat and bring to a simmer, stirring often.

      5. Whisk in egg yolks, then add lemon juice and butter. When the mixture simmers again immediately remove it from the heat. 

      6. Pour the lemon filling over the cream cheese filling, and let the pie cool. When cool, chill pie in the refrigerator for several hours before serving. Slice into 6 pieces to serve restaurant-size portions. 

      Makes 6 servings.

Average rating:

Score: 4.50. Votes: 4
Rating of votes (4)
3 customers
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1 customers
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Vickie Sunny Calif
Dec 20, 2005, 22:00

This was pretty good, But not Great! I think the cream cheese filling over powered the lemon filling. Maybe if you double the lemon filling it may balance it all out better. I like Heather's idea with the pie filling -- would seem more like a cheese cake then. But it was very easy and I will make it again just try a few things different next time :)

Aug 9, 2005, 21:00

This is a great recipe. I have made it often the last few years. It is great with canned pie filling instead of the lemon: cherry, blueberry,'s all good

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