Stuffed-Crust Lemon Layer Pie

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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

Instructions

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.

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