Stuffed-Crust Lemon Layer Pie |
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Prep Time: 45 Minutes Cook Time: 40 Minutes |
Ready In: 85 Minutes Servings: 8 |
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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. 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 |
Directions:
1. 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.
2. 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.
3. 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.
4. 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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