Ingredients :

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1 9" (23cm) frozen deep dish pie shell
1 pkg or 212 g Shirriff Lemon Pie Filling
1/3 cup or 75 mL cold water
1 3/4 cups or 425 mL boiling water
1 pkg or 250 g cream cheese, softened

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Method :

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1. Thaw and bake pie shell according to package directions. Cool.
2. Cook lemon pie filling according to package directions, using 2 eggs, 1/3 cup (75 mL) cold water and 1 3/4 cups (425 mL) boiling water. Cool 5 minutes.
3. Beat cream cheese until smooth. Reserve 1 cup (250 mL) pie filling for top. Gradually blend remaining pie filling into cream cheese. Pour into crust; refrigerate 15 minutes.
4. Spread reserved pie filling over top. Refrigerate 3 hours. Garnish with whipped cream and lemon slices, if desired.

Makes 8 servings.