Tuesday, March 16, 2010

Tasty Tuesday

Pucker up! Today's post is more than tasty, it's terrific! With spring, comes light and fluffy cakes and pies, and thanks to Pillsbury.com, you can find any recipe needed for any occasion. I'm thinking this Lemon pie will be on my Easter menu, what do you think?

Stuffed-Crust Lemon Layer Pie Recipe



1 box (15 oz) 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


1/2 cup powdered sugar
4 oz mascarpone cheese
1 cup whipping cream


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.

Doesn't that just make your mouth want to water and taste some pie! And such a pretty pie too, it's all about the details, in everything! Thank you all for your sweet comments on my Easter Blessings Giveaway, what memories you shared! I'm really enjoying reading them all. If you haven't got yourself entered in my giveaway, just scroll down that post and leave a comment about your Easter traditions, one lucky winner will be chosen on Sunday. Now, back to my Easter menu!


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