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Stuffed-Crust Lemon Layer Pie

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By Pillsbury Kitchens
Updated Jan 6, 2010
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This State Fair Pie Contest winner boasts an almond-filled crust beneath luscious layers of lemon filling.

Stuffed-Crust Lemon Layer Pie

  • Prep Time 45 min
  • Total 2 hr 30 min
  • Ingredients 22
  • Servings 8
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Ingredients

Crust

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

Instructions

  • Step 
    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.
  • Step 
    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.
  • Step 
    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.
  • Step 
    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

920 Calories
42g Total Fat
9g Protein
126g Total Carbohydrate
100g Sugars

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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