Lemon Cream Cheese Pie by www.country-cooking.com
3 oz Pudding mix, lemon(not inst)
3 oz Cream cheese
1/4 c Sugar
1 Pie shell (9"); baked
Whipped cream; opt.
Cinnamon, ground; opt.
Prepare pie filling, but where package directions call for whole eggs, use
only egg yolks, reserving the whites. Remove from heat and add cream
cheese, beating well. Beat egg whites until stiff; gradually add sugar and
beat until stiff peaks form. Fold into lemon mixture. Spoon into baked pie
shell and chill until cool. Put whipped cream and a dash of cinnamon on
each serving, if desired.
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