Lemon Cheesecake Pies

Lemon Cheesecake Pies
Photo by www.myrecipes.com


  • 1 (15-ounce) package refrigerated piecrusts
  • 2 (8-ounce) packages cream cheese, softened
  • Lemon Chess Pie Filling
  • 1 large egg
  • ½ cup sugar
  • Garnishes: whipped topping, crushed lemon candies

Fit each refrigerated piecrust into a 9-inch pieplate according to package directions; fold edges under, and crimp. Line pastry with aluminum foil, and fill with pie weights or dried beans. Bake at 425° for 5 minutes. Remove weights and foil. Bake 2 more minutes or until light golden brown. Cool ...

View full recipe at My Recipes


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