Stuffed-Crust Lemon Layer Pie
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“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.”
Stuffed-Crust Lemon Layer Pie
0 recipe photos
READY IN:1hr 25mins |
SERVES:8 |
UNITS:US |
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Ingredients Nutrition
Crust
- 1 (15 ounce) boxpillsbury 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.
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Stuffed-Crust Lemon Layer Pie