Pucker up pie

By mrsbagge

Ingredients

• first layer:
• 2 Pastry crust (9 inch)
• 1 1/2 c sugar
• 6 T cornstarch
• 1/4 tsp salt
• 2 c cold water
• 3 egg yolks, beaten
• 1/3 c lemon juice
• 1/4 c butter, cubed
• 1 tsp grated lemon peel
• 1 tsp lemon extract
• 3 drops yellow food coloring (optional)
• second layer:
• 1 pkg (8 oz) cream cheese softenend
• 1 c confectioners sugar
• 1 1/2 c cold 2% milk
• 2 pkg (3.4 oz) instant lemon pudding mix
• Topping:
• 1 pkg (8 oz) cream cheese, softened
• 1 c confectioners sugar
• 1 carton (16 oz) frozen whipped topping, thawed

Details

Servings 2
Adapted from tasteofhome.com

Preparation

Step 1

1. Prepare two 9 inch pastry pie crusts with fluted edges. Do not prick the bottom. Line the bottom with a ring of heavy duty aluminum foil. Bake 450' for 8 minutes. Remove foil ring and bake 7 more minutes. Cool on wire racks.

2. In a large saucepan, combine the sugar, cornstarch and salt. Stir in the water until smooth. cook and stir over medium high heat until thickened and bubbly. Reduce heat and cook/stir for 2 minutes. Remove from heat.

3. Stir in small amount of the hot filling into the egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir minutes longer. Remove from the heat. Gently stir in the lemon juice, butter, lemon peel, extract and food coloring if desired. Cool to room temperature without stirring. Spread lemon mixture into crusts. Refrigerate for 30 minutes or until firm.

4. In a large bowl, beat cream cheese and confectioners sugar until smooth. Gradually beat in milk. Add pudding mix; beat 2 min or until soft set. Gently spread into pies. Refrigereate for 30 min or until set.

5. For topping, in large bowl, beat cream cheese and confectioners sugar until smooth. Fold in whipped topping. Spread over tops for pies. Refrigerate until set.