Layered Lemon Pie

Directions

1. 1
   Preheat oven to 450 degrees Fahrenheit.
2. 2
   Line a 9-inch deep-dish pie plate with pastry, and trim and flute the edges. DO NOT PRICK THE BOTTOM OF THE PASTRY, but line the pastry with a double thickness of heavy-duty foil.
3. 3
   Bake for 8 minutes; remove the foil and bake another 5 to 7 minutes longer or until the pastry is golden brown.
4. 4
   Cool on a wire rack.
5. 5
   FOR THE BOTTOM LAYER:
6. 6
   In a large saucepan, combine sugar, cornstarch and salt; stir in the water until smooth.
7. 7
   Cook and stir over medium-high heat until thickened and bubbly.
8. 8
   Reduce heat and cook, stirring for another 2 minutes, before removing from the heat.
9. 9
   Stir a small amount of this hot filling into the beaten egg yolks, then return everything to the saucepan, stirring constantly.
10. 10
    Bring to a gentle boil, then cook and stir 2 minutes longer before removing from the heat.
11. 11
    Gently stir in the lemon juice, butter, lemon zest, extract and food coloring (if using), stirring until butter is melted.
12. 12
    Set aside and cool to room temperature without any additional stirring.
13. 13
    When cooled, spread lemon mixture into the cooled crust and refrigerate for 30 minutes or until firm.
14. 14
    FOR THE MIDDLE LAYER:
15. 15
    In a large bowl, beat cream cheese and powdered sugar until smooth, then gradually beat in the milk.
16. 16
    Add pudding mix and beat 2 minutes more, then let stand for 2 minutes or until soft-set.
17. 17
    When soft-set, gently spread this mixture on top of the 1st (bottom) layer, then refrigerate for 30 minutes or until set.
18. 18
    FOR THE TOP LAYER:
19. 19
    In a large bowl, beat cream cheese and powdered sugar until smooth.
20. 20
    Fold in the thawed whipped topping and spread this over the top of the pie.
21. 21
    Refrigerate until set then cut, serve and enjoy!