Lemon Cream Pie

Ingredients

• 0.3 cup butter melted
• 2 Tbsp cornstarch 
• 8 oz philadelphia cream cheese softened
• 1  egg yolk 
• 3.4 oz jell-o lemon flavor pudding instant
• 0.3 cup lemon zest divided
• 0.8 cup milk cold divided
• 1 cup sugar divided
• 1.5 cups vanilla wafers crushed finely
• 0.5 cup water 
• 8 oz cool whip whipped topping divided thawed

Equipment

• bowl
• sauce pan
• oven
• whisk

Directions

1. Heat oven to 350F.
2. Mix wafer crumbs and butter; press onto bottom and up side of 9-inch pie plate.
3. Bake 10 min.; cool.
4. Beat pudding mix, 3/4 cup milk and zest in medium bowl with whisk 2 min. (Pudding will be thick.) Stir in 1-1/2 cups COOL WHIP.
5. Spread onto bottom of crust.
6. Beat cream cheese, 1/4 cup milk and remaining milk in separate medium bowl until blended. Stir in remaining COOL WHIP; spread over pudding layer in crust.
7. Mix cornstarch and remaining sugar in small saucepan. Stir in water and lemon juice; cook on medium heat 10 min. or until mixture is thickened and just comes to boil, stirring frequently.
8. Add small amount to egg yolk in small bowl; stir until blended. Gradually stir into remaining lemon mixture in saucepan; cook 1 min. or until heated through, stirring constantly. Strain, if necessary. Cool slightly.
9. Spread lemon mixture over pie. Refrigerate 4 hours.