Crust:
1 1/2 C. Pecan Sandies Crumbs
3 T. Butter, melted
3 T. sugar
dash salt
Filling:
12 oz. Cream Cheese, at room temp.
1/3 C. Lemon juice
2 Large eggs
1/2 C. sugar
Topping:
1 C. sour cream
1 T. Lemon Peel
4 T. sugar
|
|
Crust:
Mix crumbs with melted butter, sugar and salt. Blend well and press mixture on sides and bottom of a greased 9 - inch pie plate. Set aside.
Filling:
In a mixing bowl, combine cream cheese and lemon juice; blend well. Add eggs and sugar; beat very well until smooth. Pour into crumb crust. Bake in preheated 350 oven for about 40 min. or until firm. Remove from oven and let cool only 5 min.
Topping:
Mix sour cream, lemon peel and sugar. Spread this mixture over pie filling; bake 10 min. more. Cool for a few minutes then refrigerate and chill 4-6 hours before serving.
|
|
|
