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    Tropical Lemon Layered Pie


    Source of Recipe


    net

    List of Ingredients




    Tropical Lemon Layered Pie

    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.

    Recipe




 

 

 


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