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Stuffed-Crust Lemon Layer Pie

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  • Prep 45 min
  • Total 2 hr 30 min
  • Servings 8
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This State Fair Pie Contest winner boasts an almond-filled crust beneath luscious layers of lemon filling.
Created May 14, 2018
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Ingredients

  • 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

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 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.

Expert Tips

  • Tip 1
    Garnish with a quartered lemon slice atop the whipped cream layer.
  • Tip 2
    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 Information

920 Calories, 42g Total Fat, 9g Protein, 126g Total Carbs, 100g Sugars

Nutrition Facts

Serving Size: 8
Calories
920
Total Fat
42g
Saturated Fat
19g
Trans Fat
1g
Cholesterol
165mg
Sodium
710mg
Total Carbs
126g
Dietary Fiber
2g
Sugars
100g
Protein
9g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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