Lemon-Cherry Pie

Ingredients

Contains: egg, milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 (16 ounce) can cherry pie filling
• 1 (9 inch) prepared graham cracker crust
• 1 (4.3 ounce) package non-instant lemon pudding mix
• 1 cup milk
• 1 egg yolk
• 1/2 cup white sugar
• 1 cup cream cheese
• 1 (8 ounce) container frozen whipped topping, thawed

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Whisk the lemon pudding mix, white sugar and egg yolk into the milk in a medium saucepan until smooth and no lumps remain.

2. Cook over medium heat, stirring constantly, until the pudding comes to a full boil and thickens, about 5 minutes. Keep it at a gentle boil for 1 minute, until the yolk reaches 160°F (71°C).

3. Remove from the heat and let the pudding cool for about 10 minutes, stirring occasionally so a skin does not form.

4. Beat the cream cheese in a large bowl until smooth, then beat in the warm pudding until fully blended. Let the mixture cool to room temperature.

5. Gently fold the thawed whipped topping into the cooled lemon mixture until no streaks remain.

6. Spread the lemon filling evenly into the prepared graham cracker crust, smoothing the top with a spatula.

7. Refrigerate the pie for at least 4 hours, or until the filling is firm and set.

8. Spoon the cherry pie filling over the top just before serving, then keep the pie chilled until ready to slice.