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MyCookbook Recipe Database
MyCookbook Member: htrimmier
Recipe Category: Dessert
Recipe Preparation Level: moderate
    1 deep-dish 9" or 9 1/2" baked pie crust, cooled

    Fluffy filling:
    1 pkg. cream cheese, softened
    1 can (12 oz) sweetened condensed milk
    1 (6 oz) frozen lemonade concentrate, thawed
    1 (4 serving size) pkg lemon-flavor instant pudding and pie filling mix (not sugar-free)
    1 cup whipping cream, whipped

    Combine cream cheese and sweetened condensed milk in large bowl. Beat at low speed until smooth. Add lemonade concentrate. Blend well. Beat in pudding mix until smooth. Fold in whipped cream and spoon into baked pie crust. Make shallow depressing in filling 1-inch inside of edge. Refrigerate.

    Clear filling:
    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 Tbsp butter or margarine

    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 remaining 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.

    1 cup whipping cream
    2 Tbsp confectioners' sugar
    3/4 tsp vanilla

    Beat whipping cream in a small bowl at high speed of electric mixer until stiff peaks form. Beat in sugar and vanilla. Spread over clear filling. Refrigerate until firm.

    Serves 8-10.

    NOTE: Winner in its class at the Arizona State Fair. Printed in Plainview Daily Herald/ Lifestyles Section, courtesy of Judy Walker of The Arizona Republic.)

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