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Makes One 9-inch Pie 8 Servings9-inch Classic CRISCO Double Pie Crust 1 teaspoon grated lemon peel 1 teaspoon grated orange peel 1-1/2 cups granulated sugar 1/2 cup cornstarch 1/8 teaspoon salt 2 cups hot water 4 egg yolks, lightly beaten 2 teaspoons unflavored gelatin 1 tablespoon water 1/2 cup lemon juice 1-1/2 tablespoons butter or margarine 1 teaspoon grated orange peel 2 drops orange food color * 1 teaspoon grated lemon peel 1 package (3 ounces) cream cheese, softened 1/3 cup confectioners' sugar 1 tablespoon lemon juice 1-1/2 cups thawed frozen nondairy whipped topping Nondairy whipped topping (optional) Candied orange peel (optional) For crust, prepare (see Classic Crisco Pie Crust recipe) adding 1 teaspoon lemon peel and 1 teaspoon orange peel to flour mixture. Bake and cool. For orange and lemon fillings, combine granulated sugar, cornstarch and salt in medium saucepan. Add hot water. Cook and stir until thickened and translucent. Stir 1 cup of hot mixture gradually into egg yolks. Return to saucepan. Stir to blend. Bring to gentle boil. Cook and stir on low heat 2 minutes. Remove from heat. Soften gelatin in water. Stir gelatin, 1/2 cup lemon juice and butter into hot mixture. Stir until gelatin is dissolved. Pour half into medium bowl for lemon filling. Add 1 teaspoon orange peel and food color to saucepan mixture. Stir well. Cover. Add 1 teaspoon lemon peel to mixture in bowl. Stir well. Cover. For cloud filling, combine cream cheese, confectioners' sugar and 1 tablespoon lemon juice in small bowl. Beat at low speed of electric mixer until blended. Add whipped topping. Beat at medium speed until blended. To assemble pie, spread orange filling over bottom of cooled baked pie crust. Spoon cloud filling gently on top of orange filling. Spoon lemon filling carefully over cloud filling. Refrigerate 2 hours or more before serving. Garnish with whippped topping and candied orange peel, if desired. *To make orange food color, combine 2 drops red food color and 3 drops yellow food color. |



