Lemon Chess Pie and Creek Closet

As mentioned in a December post last year, I shared with all of you about the Silver Creek Leadership Academy program that both our daughters have been involved in during their high school career.

One daughter has taken on and created "Creek Closet" to provide a confidential pantry within the school for students and their families who have needs.  Her goal is to fill this pantry from top to bottom to help make a student's life a little bit better and brighter, even if it's just for one day.

Her time spent volunteering in the Rescue Missions at a young age, really made an impact in her life and she continues to reach out to help others.  Upon her graduation this May, her vision is to have a senior from next year's class continue her dream of Creek Closet.

If you or someone you know would like to donate to this wonderful project, you can reach out to her on Twitter @CreekCloset or contact Silver Creek High School, Colorado directly and ask how you can get involved with Creek Closet.  They are looking for anything from a can of non-perishable food, school spiral notebook, a pair of socks or even corporate donations (if you have any connections).

It's unfortunate that this cheesecake pie could not be a candidate for the Creek Closet pantry (it barely lasted in our kitchen) it was so good...and although it may not change the world, it may just actually make your day a little better and brighter too.  Have a great day!

Lemon Chess Cheesecake Pie

Courtesy of www.plainchicken.com

1 (9-inch) deep dish frozen pie crust

1 (8 oz) package cream cheese, softened

1-1/4 cup sugar, divided

3 eggs, divided

2 Tbl butter, melted

2 Tbl milk

2 tsp grated lemon rind

2 Tbl fresh lemon juice

1-1/2 tsp all-purpose flour

1-1/2 tsp cornstarch

1/8 tsp salt

Preheat oven to 350 degrees.

Beat together cream cheese, 1/4 cup sugar, and 1 egg at low speed of an electric mixer until smooth.  Spread cream cheese mixture into bottom of pie crust.

Whisk together 1 cup sugar, 2 eggs, butter, milk, lemon rind, lemon juice, flour, cornstarch and salt.  Pour over cream cheese mixture.

Bake for 35 to 40 minutes, until set.  Remove from oven and cool completely on wire rack.

Refrigerate until ready to serve.

One Year Ago: Prosciutto Wrapped Chicken

Two Years Ago: Spicy Asian Beef

Three Years Ago: Tapenade Pasta Salad