Stuffed-Crust Lemon Layer Pie

Name: Stuffed-Crust Lemon Layer Pie
Prep time: 45 min
Cook time: 40 min
Total time: 1 h 25 min
Yield: 8 serving(s)
Ingredients: 1 (15 ounce) box pillsbury refrigerated pie crusts, softened as directed on box; 1 (7 ounce) package almond paste; 1/4 cup toasted sliced almonds; 1/4 cup granulated sugar; 1 1/2 cups granulated sugar; 6 tablespoons cornstarch; 1/4 teaspoon salt; 1/2 cup cold water; 1/3 cup fresh lemon juice; 3 egg yolks, well beaten; 2 tablespoons butter; 1 1/2 cups boiling water; 1 teaspoon lemon extract; 1 teaspoon lemon peel; 3 drops yellow food coloring; 1 cup powdered sugar; 1 (8 ounce) package cream cheese, softened; 1 1/2 cups whole milk; 2 (3 1/2 ounce) boxes lemon flavor instant pudding and pie filling; 1/2 cup powdered sugar; 4 ounces mascarpone cheese; 1 cup whipping cream

Submitted by Pinay0618

"From Pillsbury: This State Fair Pie Contest winner boasts an almond-filled crust beneath luscious layers of lemon filling. Cooling times are not included in prep time; overall time estimated at 2 1/2 hours."

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Ready In:: 1hr 25mins
Ingredients:: 22
Serves:: 8

ingredients

Crust
1 (15 ounce) box pillsbury refrigerated pie crusts, softened as directed on box
1 (7 ounce) package almond paste
¹⁄₄ cup toasted sliced almonds
¹⁄₄ cup granulated sugar
Filling (first layer)
1 ¹⁄₂ cups granulated sugar
6 tablespoons cornstarch
¹⁄₄ teaspoon salt
¹⁄₂ cup cold water
¹⁄₃ cup fresh lemon juice
3 egg yolks, well beaten
2 tablespoons butter
1 ¹⁄₂ cups boiling water
1 teaspoon lemon extract
1 teaspoon lemon peel
3 drops yellow food coloring
Filling (second layer)
1 cup powdered sugar
1 (8 ounce) package cream cheese, softened
1 ¹⁄₂ cups whole milk
2 (3 1/2 ounce) boxes lemon flavor instant pudding and pie filling
Garnish
¹⁄₂ cup powdered sugar
4 ounces mascarpone cheese
1 cup whipping cream

directions

Heat oven to 350°F Unroll 1 pie crust in ungreased 9-inch pie plate. Press firmly against side and bottom. In food processor, crumble almond paste; add almonds and 1/4 cup granulated sugar. Cover; process 1 minute. Spread in crust-lined pie plate. Top with second crust; press down. Crimp edges together. Prick crust several times with fork. Bake about 30 minutes or until golden brown.
In 2-quart saucepan, mix 1 1/2 cups granulated sugar, the cornstarch and salt with wire whisk. Beat in cold water and lemon juice. Add egg yolks; beat until smooth. Add butter; gradually stir in boiling water. Heat to boiling over medium heat, stirring constantly. Boil 2 minutes. Remove from heat; add lemon extract, lemon peel and food color. Cover surface with plastic wrap. Cool 30 minutes. Pour into pie plate. Refrigerate 30 minutes.
Meanwhile, in small bowl, beat 1 cup powdered sugar and the cream cheese with electric mixer on medium speed until smooth. Beat in milk until well blended. Add pudding; beat 2 minutes longer or until thickened. Pour into pie plate.
In medium bowl, beat garnish ingredients with electric mixer on high speed about 2 minutes or until stiff peaks form. Place mixture in decorating bag fitted with star tip. Decorate top of pie as desired. Cover and refrigerate any remaining pie.