Stuffed-Crust Lemon Layer Pie

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
  • ingredients 22
  • servings 8

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
  • 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    920
    (
    Calories from Fat
    370),
    % Daily Value
    Total Fat
    42g
    42%
    (Saturated Fat
    19g,
    19%
    Trans Fat
    1g
    1%
    ),
    Cholesterol
    165mg
    165%;
    Sodium
    710mg
    710%;
    Total Carbohydrate
    126g
    126%
    (Dietary Fiber
    2g
    2%
      Sugars
    100g
    100%
    ),
    Protein
    9g
    9%
    ;
    % Daily Value*:
    Vitamin A
    20%;
    Vitamin C
    6%;
    Calcium
    15%;
    Iron
    6%;
    Exchanges:
    1 Starch; 0 Fruit; 7 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 8 Fat;
    Carbohydrate Choices:
    8 1/2
    *Percent Daily Values are based on a 2,000 calorie diet.
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