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Category: Pies - Cream and Custard
Prep Time: Cook Time: Total Time:
Crust
1 box refrigerated pie crusts, softened as directed on box
1 (7 oz) pkg almond paste
1/4 cup toasted sliced almonds
1/4 cup sugar
Filling (first layer)
1 1/2 cups sugar
6 tbsp cornstarch
1/4 tsp salt
1/2 cup cold water
1/3 cup fresh lemon juice
3 eggs yolks, well beaten
2 tbsp butter
1 1/2 cups boiling water
1 tsp lemon extract
1 tsp lemon peel
3 drops yellow food color
Filling (second layer)
1 cup powdered sugar
1 (8 oz) pkg cream cheese, room temperature
1 1/2 cups whole milk
2 boxes (4-serving size each) lemon instant pudding and pie filling mix
Garnish
1 cup powdered sugar
1 (8 oz) pkg cream cheese, room temperature
1 (16 oz) container frozen whipped topping, thawed
Preheat oven to 350. 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.
In 2-quart saucepan, mix 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.
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.
In medium bowl: Cream together sugar and cream cheese until smooth. Fold in whipped topping. Spread on top of cooled lemon pudding or place mixture in decorating bag fitted with star tip. Decorate top of pie as desired. Cover and refrigerate any remaining pie.
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* STUFFED-CRUST LEMON LAYER PIE*
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Category: Pies - Cream and Custard
Prep Time: Cook Time: Total Time:
Crust
1 box refrigerated pie crusts, softened as directed on box
1 (7 oz) pkg almond paste
1/4 cup toasted sliced almonds
1/4 cup sugar
Filling (first layer)
1 1/2 cups sugar
6 tbsp cornstarch
1/4 tsp salt
1/2 cup cold water
1/3 cup fresh lemon juice
3 eggs yolks, well beaten
2 tbsp butter
1 1/2 cups boiling water
1 tsp lemon extract
1 tsp lemon peel
3 drops yellow food color
Filling (second layer)
1 cup powdered sugar
1 (8 oz) pkg cream cheese, room temperature
1 1/2 cups whole milk
2 boxes (4-serving size each) lemon instant pudding and pie filling mix
Garnish
1 cup powdered sugar
1 (8 oz) pkg cream cheese, room temperature
1 (16 oz) container frozen whipped topping, thawed
Preheat oven to 350. 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.
In 2-quart saucepan, mix 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.
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.
In medium bowl: Cream together sugar and cream cheese until smooth. Fold in whipped topping. Spread on top of cooled lemon pudding or place mixture in decorating bag fitted with star tip. Decorate top of pie as desired. Cover and refrigerate any remaining pie.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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