3/4 cup butter
2 tablespoons unsalted butter
1/2 teaspoon vanilla extract
1 cup white sugar
3 cups all-purpose flour
1 1/2 cups milk
1 teaspoon vanilla extract
1 egg, beaten
1/4 cup water
1/2 teaspoon lemon extract
1 (8 ounce) package cream cheese, softened
1 (3 ounce) package instant vanilla pudding mix
Preheat oven to 350 degrees F (175 degrees C).
Place the butter or margarine in a medium saucepan over medium heat. Stir and saute for about 5 minutes, stirring constantly, until butter is melted and spreadable. Remove from heat and stir in the 1/2 teaspoon lemon extract. Mix until smooth; transfer to pie crust.
Beat cream cheese and pudding mix in to butter mixture. Spread over pie crust.
Bake in preheated oven for 45 minutes, or until toothpick inserted in center comes out clean. Remove from oven and let cool completely. (I usually remove crust from pan before serving, but it's okay if you wait until the crust is cool enough to handle.) Serve warm or cold.