1 egg
1 cup milk
2 tablespoons lemon juice
3 tablespoons butter, softened
1 teaspoon vanilla extract
3 tablespoons cornstarch
1 teaspoon distilled white vinegar
1 cup heavy whipping cream
2 tablespoons butter
1 teaspoon vanilla extract
3 cups heavy whipping cream
1/2 cup margarine
1 (8 ounce) package cream cheese, softened
1/2 cup white sugar
1 (8 ounce) package cream cheese, softened
1/2 cup milk
1 teaspoon vanilla extract
3 tablespoons lemon juice
Preheat oven to 350 degrees F (175 degrees C).
Dissolve egg in milk. Beat butter, lemon juice and sugar with electric mixer on medium speed until well blended. Beat in heavy cream, whipping cream, 1/2 cup margarine, and whipping cream. Mix thoroughly. Spread evenly into baking dish.
Bake in preheated oven for 50 minutes, or until toothpick inserted in center comes out clean. Cool completely in pan on wire rack.
To make the cream cheese: Mix 1/4 cup of cream cheese, 1/2 cup sugar, 1 (8 ounce) package cream cheese, 1/2 cup milk, and 1 teaspoon vanilla creme into heavy cream or whipping cream. Stir until smooth. Beat in margarine, 1/2 cup at a time, until whipped cream is served.
To make the cream cheese filling: Fold 1/2 cup cream cheese mixture into cream cheese mixture. Beat 1/2 cup lemon juice into butter mixture until well blended. Spread filling over pie.
Cover pie with foil, and refrigerate overnight.
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