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Stuffed-Crust Lemon Layer Pie

Stuffed-Crust Lemon Layer Pie
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This State Fair Pie Contest winner boasts an almond-filled crust beneath luscious layers of lemon filling.

Prep Time:
45 Min
Total Time:
2 Hr 30 Min
Makes:
8 servings
State Fair Winner
Whitey Haynes
Middleton, MA
State Fair Pie Competition - 2007
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INGREDIENTS
Crust
1box Pillsbury® refrigerated pie crusts, softened as directed on box
1package (7 oz) almond paste
1/4cup toasted sliced almonds
1/4cup granulated sugar
Filling (first layer)
1 1/2cups granulated sugar
6tablespoons cornstarch
1/4teaspoon salt
1/2cup cold water
1/3cup fresh lemon juice
3eggs yolks, well beaten
2tablespoons butter
1 1/2cups boiling water
1teaspoon lemon extract
1teaspoon lemon peel
3drops yellow food color
Filling (second layer)
1cup powdered sugar
1package (8 oz) cream cheese, softened
1 1/2cups whole milk
2boxes (4-serving size each) lemon instant pudding and pie filling mix
Garnish
1/2cup powdered sugar
4oz mascarpone cheese
1cup 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.
High Altitude (3500-6500 ft): Heat oven to 375°F. In step 2, boil 3 to 4 minutes.
High Altitude (3500-6500 ft):

Heat oven to 375°F. In step 2, boil 3 to 4 minutes.

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