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Marie Callenders Lemon Cream Cheese Pie

This Marie Callenders Lemon Cream Cheese Pie is a perfect blend of tangy lemon and creamy richness in a buttery graham cracker crust. Simply irresistible!
Prep Time25 minutes
Cook Time15 minutes
Total Time40 minutes
Course: Dessert
Cuisine: American
Keyword: Cream Cheese, Easy, Lemon, Make Ahead, Pie
Servings: 8 servings

Ingredients

For the Graham Cracker Crust:

  • 1 1/4 cups graham cracker crumbs for a crisp, buttery crust
  • 1/4 cup sugar sweetens the crust
  • 4 tablespoons butter melted, binds the crust and adds richness

For the Cream Cheese Filling:

  • 12 ounces cream cheese the creamy base of the filling
  • 1/3 cup sugar sweetens the cream cheese mixture
  • 1/3 cup sour cream adds tang and creaminess
  • 1/4 teaspoon salt balances flavors
  • 1/2 teaspoon Knox gelatin helps the pie set perfectly
  • 1 tablespoon cold water to bloom the gelatin
  • 1 teaspoon vanilla extract enhances the flavor

For the Lemon Curd:

  • 1 1/2 cups water base for the lemon curd
  • 1 cup sugar sweetens the lemon curd
  • 1/2 cup fresh lemon juice the star ingredient for brightness
  • 5 tablespoons cornstarch thickens the lemon curd
  • 1/4 teaspoon salt balances the lemon curd
  • 1 tablespoon grated lemon zest intensifies lemon flavor
  • 2 tablespoons butter for silky smoothness in the curd
  • 1 1/2 teaspoons vanilla extract rounds out the lemon curd
  • Whipped cream optional, for topping and extra indulgence

Instructions

Prepare the Crust

  • Preheat your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs and 1/4 cup sugar. Pour in the melted butter and stir until the mixture resembles wet sand. Press this mixture firmly into the bottom and up the sides of a 9-inch pie pan, creating an even layer. Bake the crust for about 8 minutes until it’s set and golden. Let it cool completely before adding the filling.

Bloom the Gelatin

  • In a small bowl, sprinkle the Knox gelatin over 1 tablespoon of cold water. Let it sit for 5 minutes to bloom, which helps it dissolve smoothly into the filling.

Beat the Cream Cheese Mixture

  • In a large bowl, beat the cream cheese with 1/3 cup sugar until smooth and creamy. Add the sour cream, 1/4 teaspoon salt, and 1 teaspoon vanilla extract. Mix well until fully combined.

Heat and Add Gelatin

  • Warm the bloomed gelatin gently in the microwave or over a double boiler just until it melts (do not boil). Slowly mix the melted gelatin into the cream cheese mixture, beating continuously to ensure it’s evenly incorporated.

Make the Lemon Curd

  • In a medium saucepan, whisk together 1 1/2 cups water, 1 cup sugar, 1/2 cup fresh lemon juice, 5 tablespoons cornstarch, 1/4 teaspoon salt, and 1 tablespoon grated lemon zest. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Reduce the heat to low and cook for another minute.

Temper the Egg Yolks

  • Slowly add a small amount of the hot lemon mixture into the beaten egg yolks, whisking constantly to temper them and prevent scrambling. Then pour the egg yolk mixture back into the saucepan. Continue cooking over low heat, stirring, until the curd thickens further. Remove from heat and stir in 2 tablespoons butter and 1 1/2 teaspoons vanilla extract until smooth.

Combine Lemon Curd and Cream Cheese Filling

  • Allow the lemon curd to cool slightly, then gently fold it into the cream cheese mixture until smooth and fully blended.

Assemble and Chill

  • Pour the filling into the cooled graham cracker crust and smooth the top with a spatula. Refrigerate the pie for at least 4 hours, or overnight, until fully set.

Serve

  • Top with freshly whipped cream if desired before slicing. Serve chilled for a refreshing, creamy dessert experience.

Equipment

  • 9-inch Pie Pan
  • Mixing Bowls
  • Electric mixer or stand mixer
  • Small Saucepan
  • Whisk
  • Measuring Cups and Spoons
  • Rubber spatula
  • Fine grater or zester
  • Refrigerator

Notes

  • Make sure to bloom and gently melt the gelatin to ensure the pie sets properly without lumps.
  • Temper the egg yolks slowly with hot lemon mixture to avoid scrambling and ensure a smooth curd.
  • Bake and cool the crust completely before adding the filling to prevent sogginess.
  • Store the pie covered in the refrigerator for up to 4 days for best freshness.
  • Try seasonal toppings like fresh berries, orange zest, toasted coconut, or chopped mint for a flavor twist.