Lemon Cream Pie

1 baked pie crust
 
Topping and part of bottom layer:  
 1 1/2 cups whipping cream 
1/4 cup – 1/2 cup sugar (to taste)  
1 teaspoon vanilla  

Whip ingredients until stiff. You should have about 3 cups whipped cream  

Cream cheese layer: 
1 8 oz. block cream cheese, softened
1/2 cup sugar (more or less, to taste)
1 1/2 cups whipped cream 

Cream the cream cheese with the sugar until smooth. Add whipped cream. Spread into bottom of cooled pie crust.  

Lemon Layer: 
3/4 cups sugar
2 tablespoons cornstarch
2 tablespoons all-purpose flour
2/3 cups cold water
2 egg yolks, beaten
6 tablespoons lemon juice
1 tablespoon butter  

In a medium heavy saucepan, combine the sugar, cornstarch and flour. Stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer.  

Remove from the heat. Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Put back on the heat and bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in the lemon juice, and butter. Cover, cool completely.
 
Stir cooled lemon mixture. Spread over the cream cheese mixture.
 
Top pie with remaining whipped cream. Refrigerate for at least 4 hours before serving.