Stuffed-crust Lemon Layer Pie

Total Time: 1 hr 25 mins Preparation Time: 45 mins Cook Time: 40 mins

Ingredients

• Servings: 8
• 1 (15 ounce) box pillsbury refrigerated pie crusts, softened as directed on box
• 1 (7 ounce) package almond paste
• 1/4 cup toasted sliced almonds
• 1/4 cup granulated sugar
• 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 egg yolks, well beaten
• 2 tablespoons butter
• 1 1/2 cups boiling water
• 1 teaspoon lemon extract
• 1 teaspoon lemon peel
• 3 drops yellow food coloring
• 1 cup powdered sugar
• 1 (8 ounce) package cream cheese, softened
• 1 1/2 cups whole milk
• 2 (3 1/2 ounce) boxes lemon flavor instant pudding and pie filling
• 1/2 cup powdered sugar
• 4 ounces mascarpone cheese
• 1 cup whipping cream

Recipe

• 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.