Stuffed-Crust Lemon Layer Pie

stuffed-crust lemon layer pie Dessert
Stuffed-Crust Lemon Layer Pie
  • Prep 45 min
  • Total 2 hr 30 min
  • Servings 8

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


  • 1 box Pillsbury™ refrigerated pie crusts, softened as directed on box
  • 200 g (7 oz) almond paste
  • 1/4 cup toasted sliced almonds
  • 1/4 cup granulated sugar

  • 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 colour

  • 1 cup icing sugar
  • 1 pkg (250 g) cream cheese, softened
  • 1 1/2 cups whole milk
  • 2 boxes (4-serving size each) lemon instant pudding and pie filling mix

  • 1/2 cup icing sugar
  • 1/2 cup mascarpone cheese
  • 1 cup whipping cream


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  • 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 colour. Cover surface with plastic wrap. Cool 30 minutes. Pour into pie plate. Refrigerate 30 minutes.
  • 3
    Meanwhile, in small bowl, beat 1 cup icing 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: 8
% Daily Value
Total Fat
Saturated Fat
Trans Fat
Total Carbs
Dietary Fiber
% Daily Value*:
*Percent Daily Values are based on a 2,000 calorie diet.

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