Layered Lemon Pies

Recipe by pamela t.
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs 30mins
YIELD: 2 pies
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Prepare pie crusts as package directs. Set aside to cool.
  • In a large suacepan, combine sugar, cornstarch and water. Cook and stir over medium-high heat until thickened and bubbly.
  • Reduce heat and cook two minutes more. remove from heat.
  • Stir a small amount of hot filling into the egg yolks; return yolks to pan and stir constantly.
  • Bring to a gentle boil; cook and stir 2 minutes longer.
  • Remove from heat. Add lemon juice, cubed butter, lemon peel, extract and food coloring.
  • Cool to room temperature without stirring. Spread lemon mixture into two pie shells. Refrigerate for 30 minutes.
  • In a large bowl, beat cream cheese and powdered sugar unitl smooth. Gradually add milk.
  • Addd pudding mix. Beat for two minutes. Let stand for 2 more minutes.
  • Gently spread on top of pies. Refrigerate 30 more minutes.
  • For topping, beat cream cheese with powdered sugar until smooth. Fold in whipped topping. Spread over top of pies. Refrigerate until set.
  • Add slivered almonds, if desired.
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