Lemon Cheesecake Pie

I got this recipe from Southern Living magazine. I have made it several times and have always been pleased with the results.

• Ready In: 50 mins
• Serves: 8

Ingredients

• 2  refrigerated  deep dish pie shells

• CREAM CHEESE MIXTURE

• 2 (8 ounce) packages cream cheese, softened
• 1⁄2 cup sugar
• 1  large egg

• LEMON CHESS PIE FILLING

• 2  cups sugar
• 4  large eggs
• 1⁄4 cup butter, melted
• 1⁄4 cup milk
• 1  tablespoon  grated lemon rind
• 1⁄4 cup fresh lemon juice
• 1  tablespoon all-purpose flour
• 1  tablespoon cornmeal
• 1⁄4 teaspoon salt

Directions

1. Bake refrigerated piecrusts in 425° oven for 5- 8 minutes or until light golden brown. Cool crusts completely on wire racks.
2. Beat cream cheese, sugar and egg at low speed with an electric mixer until smooth.
3. Spread cream cheese mixture evenly over both cooled crusts.
4. Whisk together the ingredients for the lemon chess pie filling. Pour immediately over the cream cheese mixture in crusts.
5. Bake at 350° for 35 minutes or until set. If needed, shield crust edges with foil to prevent excess browning. Cool completely on wire racks. Garnish with whipped cream, if desired.