Lemon Curd Cream Cheese Pie
|1/3 cup||Sugar In The Raw Organic White®|
|1 tsp||grated lemon peel|
|1/4 cup||fresh lemon juice|
|8 oz||cream cheese, softened|
|1/4 cup||whipping cream|
|1 package||(4.3 oz) instant vanilla or white chocolate pudding mix|
|1 premade||(6 oz) graham cracker pie crust|
In 1-quart non-reactive saucepan, beat Sugar In The Raw Organic White, lemon peel, lemon juice and egg yolks with wire whisk until well blended. Cook over medium low heat until mixture thickens and bubbles, stirring constantly. Remove from heat; stir in butter. Place small sheet of plastic wrap on surface of lemon curd. Refrigerate until cooled.
In medium bowl, beat cream cheese and whipping cream until smooth and creamy. Add pudding mix and gradually add half-and-half, beating on low speed until mixed. Beat on medium speed until creamy. Spread mixture in pie crust. Spoon and spread cooled lemon curd over cream cheese mixture. Cover and refrigerate until serving time.
Per Serving: 450 calories, 31 g fat (16 g saturated fat, 0g trans fat), 39 g carbohydrates, 6 g protein, 1 g dietary fiber, 360 mg sodium, 21 g sugars