STUFFED CRUST LEMON LAYER PIE

Prep Time: 45 Min
Total Time: 2 Hr 30 Min
Makes: 8 servings

INGREDIENTS

 

Crust

 

1 box Pillsbury® refrigerated pie crusts, softened as directed on box

1 package (7 oz) 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 eggs yolks, well beaten

2 tablespoons butter

1 1/2 cups boiling water

1 teaspoon lemon extract

1 teaspoon lemon peel

3 drops yellow food color

 

Filling (second layer)

 

1 cup powdered sugar

1 package (8 oz) cream cheese, softened

1 1/2 cups whole milk

2 boxes (4-serving size each) lemon instant pudding and pie filling mix

 

Garnish

 

1/2 cup powdered sugar

4 oz 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.

Garnish with a quartered lemon slice atop the whipped cream layer.