ENDECA_EXCLUDE_START
Skip to main content
ENDECA_EXCLUDE_END

Stuffed-Crust Lemon Layer Pie

Stuffed-Crust Lemon Layer Pie

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

(14 comments)
  • Prep Time 45 min
  • Total Time 2 hr 30 min
  • 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

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.

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.
Tips  

Expert Tips

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).

Comments (14)

Add a Comment

ENDECA_EXCLUDE_START
FOLLOW TABLESPOON

The place to feed your fix for recipes, food hacks, how-tos and party ideas.

ENDECA_EXCLUDE_END