Ingredients
1
box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1
package (7 oz) 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
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
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
Preparation
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.
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.
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.
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.
