| ARIZONA'S SUPREME CITRUS PIE |
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Makes One 9- or 9-1/2-inch Deep-Dish Pie 8 Servings9-inch Classic CRISCO Double Pie Crust 1 package (8 ounces) cream cheese, softened 1 can (14 ounces) sweetened condensed milk 1 can (6 ounces) frozen lemonade concentrate, thawed 1 package (4-serving size) lemon flavor instant pudding and pie filling mix (not sugar-free) 1 cup whipping cream, whipped 1/2 cup cornstarch 1/3 cup water 4 egg yolks 1/2 cup fresh lemon juice 1-1/2 cups granulated sugar 1-1/2 cups water 1 tablespoon butter or margarine 1 cup whipping cream 2 tablespoons confectioners' sugar 3/4 teaspoon vanilla For crust, prepare and bake in 9- or 9-1/2-inch deep-dish pie plate (see Classic Crisco Pie Crust recipe). Cool completely. For fluffy filling, combine cream cheese and sweetened condensed milk in large bowl. Beat at low speed of electric mixer until smooth. Add lemonade concentrate. Blend well. Beat in pudding mix until smooth. Fold in whipped cream. Spoon into baked pie crust. Make shallow depression in filling 1 inch in from edge. Refrigerate. For clear filling, combine cornstarch and 1/3 cup water in small bowl. Stir to blend. Combine egg yolks and lemon juice in medium bowl. Beat until smooth. Combine granulated sugar and 1-1/2 cups water in medium saucepan. Cook on medium heat until mixture comes to a boil. Stir in cornstarch mixture slowly. Cook and stir until thickened and clear. Remove from heat. Stir in egg yolk mixture slowly until blended. Return to heat. Cook and stir 1 to 2 minutes or until mixture comes to a boil. Remove from heat. Stir in butter until blended. Cool completely. Spread gently over fluffy filling. For topping, beat whipping cream in small bowl at high speed of electric mixer until stiff peaks form. Beat in confectioners' sugar and vanilla. Spread over clear filling. Refrigerate until firm. |
