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Stuffed-Crust Lemon Layer Pie

Stuffed-Crust Lemon Layer Pie
  • Prep 45 min
  • Total 2 hr 30 min
  • Ingredients 22
  • Servings 8
This State Fair Pie Contest winner boasts an almond-filled crust beneath luscious layers of lemon filling.
Updated January 6, 2010
Make With
Make With
Pillsbury Pie Crust

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

Steps

  • 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.
  • This was a winning pie from the Pillsbury® Refrigerated Pie Crust Championship in 2007. This recipe was submitted by Whitney Haynes of Middleton, first place winner of the Topsfield Fair (MA).

Nutrition Facts

Serving Size: 1 Serving
Calories
920
Calories from Fat
370
Total Fat
42g
64%
Saturated Fat
19g
97%
Trans Fat
1g
Cholesterol
165mg
55%
Sodium
710mg
30%
Potassium
270mg
8%
Total Carbohydrate
126g
42%
Dietary Fiber
2g
8%
Sugars
100g
Protein
9g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
6%
6%
Calcium
15%
15%
Iron
6%
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 Choice
8 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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