State Fair Pie Competition 2010
Slatington, Pennsylvania

Pineapple-Lemon Layered Pie

Try an award-winning pie from the Pennsylvania State Fair that's layered with creamy tropical flavors.

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  • prep time 35 min
  • total time 3 hr 25 min
  • ingredients 22
  • servings 8
 

Ingredients

Crust

1
Pillsbury™ refrigerated pie crust, softened as directed on box

Bottom Layer

1 1/2
cups granulated sugar
6
tablespoons cornstarch
1/4
teaspoon salt
1/3
cup fresh lemon juice
1/2
cup cold water
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 color

Middle Layer

1
cup powdered sugar
1
package (8 oz) cream cheese, softened
1 1/2
cups cold whole milk
2
boxes (4 serving size each) lemon instant pudding and pie filling mix
1/2
cup drained crushed pineapple
1/2
teaspoon pineapple extract

Top Layer

1
cup powdered sugar
1
package (8 oz) cream cheese, softened
1
teaspoon lemon extract
1
container (8 oz) frozen whipped topping, thawed

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 450°F. Place crust in ungreased 9 1/2-inch glass deep-dish pie plate. Press crust firmly against side and bottom. Prick bottom and side of crust with fork. Bake 10 to 12 minutes or until light brown. Cool.
  • 2 Meanwhile, make bottom layer. In 3-quart saucepan, combine granulated sugar, cornstarch and salt; mix with wire whisk. Blend in lemon juice and cold water, then add egg yolks and blend until smooth. Add butter and gradually stir in boiling water. Heat to boiling over medium heat, stirring constantly. Boil for 2 minutes. Remove from heat and add 1 teaspoon lemon extract, the lemon peel and yellow food color. Partially cool for 30 minutes and pour into the baked pie shell. Refrigerate for at least 30 minutes before adding middle layer.
  • 3 Make middle layer. In small bowl, beat 1 cup powdered sugar and 1 package cream cheese until smooth. Add milk and stir until well blended. Add pudding mixes and beat 2 minutes until thickened. Fold in pineapple and pineapple extract. Pour on bottom layer. Chill at least 30 minutes.
  • 4 Meanwhile, make top layer. Beat 1 cup powdered sugar, 1 package cream cheese and 1 teaspoon lemon extract until smooth. Fold in whipped topping and spread on top of cooled middle layer. Refrigerate 2 hours.
  • 1 Heat oven to 450°F. Place crust in ungreased 9 1/2-inch glass deep-dish pie plate. Press crust firmly against side and bottom. Prick bottom and side of crust with fork. Bake 10 to 12 minutes or until light brown. Cool.
  • 2 Meanwhile, make bottom layer. In 3-quart saucepan, combine granulated sugar, cornstarch and salt; mix with wire whisk. Blend in lemon juice and cold water, then add egg yolks and blend until smooth. Add butter and gradually stir in boiling water. Heat to boiling over medium heat, stirring constantly. Boil for 2 minutes. Remove from heat and add 1 teaspoon lemon extract, the lemon peel and yellow food color. Partially cool for 30 minutes and pour into the baked pie shell. Refrigerate for at least 30 minutes before adding middle layer.
  • 3 Make middle layer. In small bowl, beat 1 cup powdered sugar and 1 package cream cheese until smooth. Add milk and stir until well blended. Add pudding mixes and beat 2 minutes until thickened. Fold in pineapple and pineapple extract. Pour on bottom layer. Chill at least 30 minutes.
  • 4 Meanwhile, make top layer. Beat 1 cup powdered sugar, 1 package cream cheese and 1 teaspoon lemon extract until smooth. Fold in whipped topping and spread on top of cooled middle layer. Refrigerate 2 hours.

EXPERT TIPS

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Expert Tips

Make sure and chill each layer well so pie sets up before adding additional layers.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
900
(
Calories from Fat
340),
% Daily Value
Total Fat
38g
38%
(Saturated Fat
22g,
22%
Trans Fat
1g
1%
),
Cholesterol
155mg
155%;
Sodium
850mg
850%;
Total Carbohydrate
127g
127%
(Dietary Fiber
0g
0%
  Sugars
102g
102%
),
Protein
12g
12%
;
% Daily Value*:
Vitamin A
25%;
Vitamin C
8%;
Calcium
30%;
Iron
2%;
Exchanges:
3 Starch; 0 Fruit; 5 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 7 1/2 Fat;
Carbohydrate Choices:
8 1/2
*Percent Daily Values are based on a 2,000 calorie diet.