Ingredients
Dough for 2 single-crust pies1-1/2 cups sugar6 tablespoons cornstarch1/4 teaspoon salt2 cups cold water3 large egg yolks, lightly beaten1/3 cup lemon juice1/4 cup butter, cubed1 teaspoon grated lemon zest1 teaspoon lemon extract3 drops yellow food coloring, optionalSECOND LAYER:1 package (8 ounces) cream cheese, softened1 cup confectioners’ sugar1-1/2 cups cold 2% milk2 packages (3.4 ounces each) instant lemon pudding mixTOPPING:1 package (8 ounces) cream cheese, softened1 cup confectioners’ sugar1 carton (16 ounces) frozen whipped topping, thawed
Preparation
On a lightly floured surface, roll each portion of dough to a 1/8-in.-thick circle; transfer to two 9-in. pie plates. Trim to 1/2 in. beyond rim of plates; flute edges. Refrigerate 30 minutes. Preheat oven to 425°.
Line crusts with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edges are golden brown, 20-25 minutes. Remove foil and weights; bake until bottoms are golden brown, 3-6 minutes longer. Cool on wire racks.
In a large saucepan, combine sugar, cornstarch and salt. Stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from heat.
Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from heat. Gently stir in lemon juice, butter, lemon zest, extract and food coloring if desired. Cool to room temperature without stirring. Spread lemon mixture into crusts. Refrigerate 30 minutes or until firm.
In a large bowl, beat cream cheese and confectioners’ sugar until smooth. Gradually beat in milk. Add pudding mix; beat 2 minutes longer. Let stand 2 minutes or until soft-set. Gently spread into pies. Refrigerate 30 minutes or until set.
For topping, in a large bowl, beat cream cheese and confectioners’ sugar until smooth. Fold in whipped topping. Spread over tops of pies. Refrigerate until set.
