Stuffed-Crust Lemon Layer Pie

Directions

1. 1
   Heat oven to 350F Unroll 1 pie crust in ungreased 9-inch pie plate.
2. 2
   Press firmly against side and bottom.
3. 3
   In food processor, crumble almond paste; add almonds and 1/4 cup granulated sugar.
4. 4
   Cover; process 1 minute.
5. 5
   Spread in crust-lined pie plate.
6. 6
   Top with second crust; press down.
7. 7
   Crimp edges together.
8. 8
   Prick crust several times with fork.
9. 9
   Bake about 30 minutes or until golden brown.
10. 10
    In 2-quart saucepan, mix 1 1/2 cups granulated sugar, the cornstarch and salt with wire whisk.
11. 11
    Beat in cold water and lemon juice.
12. 12
    Add egg yolks; beat until smooth.
13. 13
    Add butter; gradually stir in boiling water.
14. 14
    Heat to boiling over medium heat, stirring constantly.
15. 15
    Boil 2 minutes.
16. 16
    Remove from heat; add lemon extract, lemon peel and food color.
17. 17
    Cover surface with plastic wrap.
18. 18
    Cool 30 minutes.
19. 19
    Pour into pie plate.
20. 20
    Refrigerate 30 minutes.
21. 21
    Meanwhile, in small bowl, beat 1 cup powdered sugar and the cream cheese with electric mixer on medium speed until smooth.
22. 22
    Beat in milk until well blended.
23. 23
    Add pudding; beat 2 minutes longer or until thickened.
24. 24
    Pour into pie plate.
25. 25
    In medium bowl, beat garnish ingredients with electric mixer on high speed about 2 minutes or until stiff peaks form.
26. 26
    Place mixture in decorating bag fitted with star tip.
27. 27
    Decorate top of pie as desired.
28. 28
    Cover and refrigerate any remaining pie.