Beat the Heat with Lemon Velvet Pie

My Queen-of-all-things-domestic sister created this recipe. It's such a nice change from the more traditional lemon meringue. With just a bit of stop top cooking, its a great choice for a warm evening dessert. I left off the top layer just to save on a few calories, but I know the yummy cream cheese topping would make this pie even better. Let me know if you try this one, please!

Lemon Velvet Pie

1 9" baked pie shell

1 1/2 cups sugar

6 tablespoons cornstarch

1/2 tsp salt

1 1/2 cup water

2 egg yolks, beaten

2 tablespoons butter

1/3 cup lemon juice

1 teaspoon finely grated lemon rind

1 teaspoon vanilla

1 tablespoon gelatin

1/4 cup water

1 cup light cream

2 egg whites, beaten stiff

1 small carton cool whip

4 oz cream cheese

Combine sugar, cornstarch and salt. Slowly add water. Cook until thick. Add small amount to egg yolks. Mix and return to hot mixture with butter. Cook 2 minutes. Stir in lemon juice, grated rind and vanilla. Spread 1 cup of filling in bottom of baked pie shell.

Soften gelatin in 1/4 cup cold water. Stir into remaining filling until dissolved. Gradually add cream. Cool. When mixture begins to thicken, fold in beaten egg whites. Pour into pie shell. Chill.

Soften cream cheese. Mix with cool whip until smooth. Spread on top of lemon filling. Chill until served.