This pie should be arrested for inciting to riot! It's a scandal, a pure brutal scandal; if you make it just once you'll have to move to New Orleans to escape being plagued with requests to have it every night.
Makes 6 to 8 servings
CLASSIC CRUST
1 1/3 cups all-purpose flour
½ teaspoon salt
½ cup solid vegetable shortening
3 tablespoons cold water
Preheat the oven to 425 degrees.
Combine the flour and salt in a medium-size mixing bowl. Cut in the shortening using a pastry blender until the mixture resembles coarse meal. Sprinkle with the water, one tablespoon at a time, and toss lightly with a fork until the dough forms a ball.
Press the dough between your hands to form a 5- to 6-inch "pancake." Lightly flour a work surface and your rolling pin. Roll the dough into a circle about 1 inch larger than an upside-down 9-inch pie plate. Fold the dough into quarters and carefully unfold and press into the pie plate. Fold the edge under and flute. Prick the bottom and sides with a fork. Bake until lightly browned, 10 to 15 minutes. Remove from the oven and cool completely.
FLUFFY FILLING
1 (8-ounce) package cream cheese, at room temperature
1 (14-ounce) can sweetened condensed milk
1 (6-ounce) can frozen lemonade concentrate, thawed
1 (4-serving) box lemon flavor instant pudding and pie filling mix
1 cup whipping cream, whipped
For the fluffy filling, combine the cream cheese and condensed milk in a large mixing bowl. Beat at low speed with an electric mixer until smooth. Add the lemonade concentrate. Blend well. Beat in the pudding mix until smooth. Fold in the whipped cream and spoon into the baked pie crust. Make a shallow depression in the filling 1 inch in from the edge and refrigerate.
CLEAR FILLING
½ cup cornstarch
1/3 cup plus 1 ½ cups water
4 egg yolks
½ cup fresh lemon juice
1 ½ cups granulated sugar
1 tablespoon butter
For the clear filling, combine the cornstarch and 1/3 cup of the water in a small bowl. Stir to blend. Combine the egg yolks and lemon juice in a medium-size mixing bowl. Beat until smooth. Combine the granulated sugar and the remaining 1½ cups of water in a medium-size saucepan over medium heat and cook until the mixture comes to a boil. Stir in the cornstarch mixture slowly. Cook and stir until the mixture is thick and clear. Remove from the heat.
Stir in the egg yolk mixture slowly until blended. Return to the heat. Cook and stir until the mixture just comes to a boil, 1 to 2 minutes. Remove from the heat. Stir in the butter. Cool completely, and spread gently over the fluffy filling.
TOPPING
1 cup whipping cream
2 tablespoons confectioners' sugar
¾ teaspoon pure vanilla extract
For the topping, beat the whipping cream in a small bowl at high speed with an electric mixer until stiff peaks form. Beat in the confectioners' sugar and vanilla. Spread over the clear filling. Refrigerate until firm.
Makes 6 to 8 servings
CLASSIC CRUST
1 1/3 cups all-purpose flour
½ teaspoon salt
½ cup solid vegetable shortening
3 tablespoons cold water
Preheat the oven to 425 degrees.
Combine the flour and salt in a medium-size mixing bowl. Cut in the shortening using a pastry blender until the mixture resembles coarse meal. Sprinkle with the water, one tablespoon at a time, and toss lightly with a fork until the dough forms a ball.
Press the dough between your hands to form a 5- to 6-inch "pancake." Lightly flour a work surface and your rolling pin. Roll the dough into a circle about 1 inch larger than an upside-down 9-inch pie plate. Fold the dough into quarters and carefully unfold and press into the pie plate. Fold the edge under and flute. Prick the bottom and sides with a fork. Bake until lightly browned, 10 to 15 minutes. Remove from the oven and cool completely.
FLUFFY FILLING
1 (8-ounce) package cream cheese, at room temperature
1 (14-ounce) can sweetened condensed milk
1 (6-ounce) can frozen lemonade concentrate, thawed
1 (4-serving) box lemon flavor instant pudding and pie filling mix
1 cup whipping cream, whipped
For the fluffy filling, combine the cream cheese and condensed milk in a large mixing bowl. Beat at low speed with an electric mixer until smooth. Add the lemonade concentrate. Blend well. Beat in the pudding mix until smooth. Fold in the whipped cream and spoon into the baked pie crust. Make a shallow depression in the filling 1 inch in from the edge and refrigerate.
CLEAR FILLING
½ cup cornstarch
1/3 cup plus 1 ½ cups water
4 egg yolks
½ cup fresh lemon juice
1 ½ cups granulated sugar
1 tablespoon butter
For the clear filling, combine the cornstarch and 1/3 cup of the water in a small bowl. Stir to blend. Combine the egg yolks and lemon juice in a medium-size mixing bowl. Beat until smooth. Combine the granulated sugar and the remaining 1½ cups of water in a medium-size saucepan over medium heat and cook until the mixture comes to a boil. Stir in the cornstarch mixture slowly. Cook and stir until the mixture is thick and clear. Remove from the heat.
Stir in the egg yolk mixture slowly until blended. Return to the heat. Cook and stir until the mixture just comes to a boil, 1 to 2 minutes. Remove from the heat. Stir in the butter. Cool completely, and spread gently over the fluffy filling.
TOPPING
1 cup whipping cream
2 tablespoons confectioners' sugar
¾ teaspoon pure vanilla extract
For the topping, beat the whipping cream in a small bowl at high speed with an electric mixer until stiff peaks form. Beat in the confectioners' sugar and vanilla. Spread over the clear filling. Refrigerate until firm.
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