More Great Recipes: Pie

3 Layer Lemon Pie


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Member since 2006

Serves | Prep Time | Cook Time

Ingredients

9-inch deep dish pie shell
3/4 cups sugar
3 tablespoons cornstarch
1/8 teaspoon salt
1 cups cold water
2 egg yolks, lightly beaten
Zest of 1 lemon
Juice of 1 lemon
2 T. butter, cubed
½ teaspoon lemon flavoring
2 drops yellow food coloring, optional

SECOND LAYER:
1/2 package (8 ounces) cream cheese, softened
½ cup Confectioners' sugar
1 cup milk
1 packages (3.4 ounces each) instant lemon pudding mix

TOPPING:
½ package (8 ounces) cream cheese, softened
½ cup Confectioners' sugar
1 carton (8 ounces) frozen whipped topping, thawed


Line the pie shell with a double thickness of heavy-duty foil, and if you have them, place pie weights into the pie shell. Bake at 450° for 8 minutes. Remove the foil and the pie weights; bake 5-7 minutes longer or until golden brown. Cool on wire racks. In a large saucepan, combine the sugar, cornstarch, and salt. Stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in the lemon zest, lemon juice, butter, lemon flavoring, and food coloring. Cool to room temperature without stirring. Spread lemon mixture into crusts. Refrigerate for 30 minutes or until firm. In a large bowl, beat cream cheese and confectioners' sugar until smooth. Gradually beat in milk. Add pudding mix; beat 2 minutes longer. Let stand for 2 minutes or until soft-set. Gently spread into pies. Refrigerate for 30 minutes or until set. For topping, in a large bowl, beat cream cheese and confectioners' sugar until smooth. Fold in whipped topping. Spread over tops of pies. Refrigerate until set.


Pairs Well With


Notes

This makes a beautiful pie and is delicious.

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