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Pies: Tropical Lemon Layered Pie

Source of Recipe

Nicole Gruber, 1st Place, Pennsylvania Fair


List of Ingredients

Bottom Layer Ingredients
-1 1/2 cup sugar
-6 T. cornstarch
-1/4 tsp. salt
-1/3 cup fresh lemon juice
-1/2 cup water
-3 egg yolks, well beaten
-2 T. butter
-1 1/2 cups boiling water
-1 tsp. lemon extract
-1 tsp. lemon zest
-1 tsp. yellow food coloring (for tropical color)

Second Layer Ingredients
-1 cup powdered sugar
-8 oz. cream cheese, softened
-1 1/2 cup cold whole milk
-2 packages instant lemon pudding

Top Layer Ingredients
-1 cup powdered sugar
-8 oz. cream cheese
-8 oz. Cool Whip

-(2) pkgs. refrigerated pie crust Pillsbury® recommended



Recipe

-Use (2) pkgs. refrigerated pie crust, Pillsbury® recommended,one for 9 inch pan, bake at 475 degrees for 7 minutes.
-The other crust, cut out stars with cookie cutter, sprinkle with 2 tablespoons granulated sugar.
-Bake on greased cookie sheet, top rack at 375 degrees for 8 minutes.

Bottom Layer:
-In sauce pan combine sugar, cornstarch and salt.
-Mix with wire whisk, blend in lemon juice and cold water, then add egg yolks and blend well until smooth.
-Add butter and gradually stir in boiling water.
-Bring to boil over medium heat, stirring constantly, boil 2 minutes, remove from heat and add lemon extract, zest/peel, and food coloring.
-Partially cool for 30 minutes before adding second layer.

Second Layer:
-In a small bowl cream sugar and cream cheese with spatula until smooth.
-Add milk and stir.
-Add pudding and beat with electric mixer for 2 minutes until thickened.
-Pour on bottom layer.
-Chill at least 30 minutes.

Top Layer:
-Cream together the sugar and cream cheese until smooth. -
-Fold in cool whip.
-Add as top layer.
-Chill at least 4 hours before serving.