1 (9 inch) prepared graham cracker crust
1 (3 ounce) package cream cheese, softened
1/2 cup white sugar
1 egg, beaten
1 (8 ounce) package cream cheese, softened
1 1/2 cups white sugar
1 (4 ounce) can evaporated milk
1 teaspoon vanilla extract
1/2 cup cornstarch
1 1/4 cups milk
2 eggs
1 cup butter, chilled
1 teaspoon vanilla extract
1/2 cup milk
1 cup butter, chilled
1 teaspoon vanilla extract
1 teaspoon lemon zest
1 (8 ounce) package cream cheese, softened
Preheat oven to 350 degrees F (175 degrees C).
In a medium saucepan, melt the butter or margarine and whisk cream into cream cheese until smooth. Beat in sugar, egg and 1/2 cup cream cheese. Heat to approximately 400 degrees F (200 degrees C).
While cream cheese is beating, beat the cream of soda sugar in a medium bowl until light and fluffy. Fold in egg mixture and cornstarch. Beat in the milk mixture, stirring just until incorporated.
Pour cream mixture into graham cracker crust. Cover with cream cheese frosting. Chill cream cheese refrigerated for at least 2 hours. Serve at room temperature.
While cream cheese frosting is beating, beat butter, 1 tablespoon at a time, in a medium bowl, until frosting becomes smooth and slightly buttery. Beat until light and fluffy, then fold in vanilla and cornstarch. Beat cream cheese until incorporated. Gradually beat in butter mixture while beating cream cheese until light and fluffy.
Pour cream cheese frosting into pie crust. Cover pie with whipped cream and knead until fudgy. Chill for at least 4 hours, then cut into squares. Pour cream over pie.