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Pineapple-Lemon Layered Pie

(22)

11 reviews

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

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

State Fair Pie Competition 2010

Debra Gruber

Slatington, Pennsylvania

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

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

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

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 900
Calories from Fat: 340

% Daily Value

Total Fat: 38g; 59%
Saturated Fat 22g 111% Trans Fat 1g
Cholesterol: 155mg; 51%
Sodium: 850mg; 35%
Total Carbohydrate: 127g; 42%
Dietary Fiber 0g 0% Sugars 102g
Protein: 12g

% Daily Value*:

Vitamin A: 25%; 25%
Vitamin C: 8%; 8%
Calcium: 30%; 30%
Iron: 2%; 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 Choice

8 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Comments + Recipe Twists

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