Arizona’s Supreme Citrus Pie
- Pie Crust:
- 1/2 cup cold Butter-flavored Crisco
- 1 1/3 cup flour
- 1/2 tsp salt
- 3 tbsp water
- 1 tbsp lemon juice
- Lemon Fluff filling:
- 1 (8oz) pkg cream cheese, softened
- 1 can (14oz) sweetened condensed milk
- 1 can (6oz) frozen lemonade, thawed
- 1 (3 1/2 oz) box instant lemon pudding mix
- 1 cup whipping cream, whipped
- Tangy lemon filling:
- 1 1/2 cups sugar
- 1 1/2 cups plus 1/3 cup water, divided
- 1/2 cup cornstarch
- 4 egg yolks
- 1/2 cup fresh lemon juice
- 1 tbsp butter
- 1/2 tsp salt
- 1 1/2 cups whipping cream
- 1 tsp vanilla
- 2 tbsp powdered sugar
Prepare pie crust: Cut Crisco into flour and salt. Sprinkle dough with water and lemon juice. Make into a ball and roll to fit 0-inch pie plate. Bake at 450 degrees for 10-12 minutes, cool.
Prepare Lemon fluff filling: Combine cream cheese and condensed milk. Beat until smooth. Add lemonade. Blend well. Beat in pudding mix. Mix until smooth. Fold in whipped cream until fully blended. Spoon into baked pie shell, making a small well in the center for tangy filling. Refrigerate.
Prepare tangy filling: Combine sugar and 1 ½ cups water. Put on to boil. While waiting, combine cornstarch and remaining water to make a smooth paste. In separate bowl, combine egg yolks and lemon juice, beating until smooth. When sugar mixture boils, slowly stir in cornstarch mixture. Stir constantly until thickened and clear. Remove from heat and stir in yolk mixture until smooth. Return to heat. Cook until mixture bubbles, 1 to 2 minutes. Remove from heat. Add butter and salt. Stir and blend well. Pour into bowl and cool. As it cools, make topping.
Prepare Topping: Beat cream until soft peaks form. Add other ingredients. Beat until stiff.
When tangy filling is cool, gently spread it over the bottom filling. Decorate pie with topping.