Stuffed-Crust Lemon Layer Pie

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

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Servings 8

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( 62 ) Ratings

62 Ratings

5 Stars

4 Stars

3 Stars 12%

2 Stars 14%

1 Stars 17%

Member Reviews ( 17 )

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State Fair Pie Competition - 2007

Whitey Haynes

Middleton, Massachusetts

ingredients 22
Prep Time 45 min
Total Time 2 hr 30 min

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

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Directions

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.

EXPERT TIPS

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Expert Tips

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 Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 920
Calories from Fat: 370),

% Daily Value

Total Fat: 42g; 42%
(Saturated Fat 19g, 19% Trans Fat 1g 1% ),
Cholesterol: 165mg; 165%;
Sodium: 710mg; 710%;
Total Carbohydrate: 126g; 126%
(Dietary Fiber 2g 2% Sugars 100g 100% ),
Protein: 9g; 9%

% Daily Value*:

Vitamin A: 20%;
Vitamin C: 6%;
Calcium: 15%;
Iron: 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 Choices:

8 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

Write a Review

motherofdogs

report Posted Jul. 18, 2011 10:07 AM

I made the pie yesterday. It was tasty, except for the crust. The 3-layer crust was so thick that my husband had to struggle with a steak knife to cut it. Lifting it from the pie dish wasn't easy, either. I didn't overbake the crust - It was just lightly & nicely browned. Still, the crust was, as one family member stated, a thick and chewy mess that didn't add to the pie. If I were to make this again, I think I would use either a single crust or a graham cracker crust. I probably won't make this again. The cost of ingredients was close to $13 and the pie just wasn't that great.

RainyC

report Posted Jul. 13, 2011 11:22 PM

Lemon is my favorite pie and I'm wondering how the lemon base would taste with a ginger cookie crust.

Susan41P

report Posted Apr. 25, 2011 6:16 AM

Oh, I also used Fat free Sugar free pudding mixes!

Susan41P

report Posted Apr. 25, 2011 6:13 AM

I made this one for an Easter Dessert. The calories per slice were just too much for me to enjoy. (over 900). So I substituted the regular sugar with Splenda and used reduced fat cream cheese. When the recipe called for marscapone I also used the RF cream cheese. The pie looked great and tasted Great. I will definately make this one again except I will use a smidgen more lemon peel for a little more lemoniness.

Geezer1939

report Posted Jun. 26, 2010 1:16 PM

I have not tried this recipe yet.