-
1
Preheat oven to 450 degrees Fahrenheit.
-
2
Line a 9-inch deep-dish pie plate with pastry, and trim and flute the edges. DO NOT PRICK THE BOTTOM OF THE PASTRY, but line the pastry with a double thickness of heavy-duty foil.
-
3
Bake for 8 minutes; remove the foil and bake another 5 to 7 minutes longer or until the pastry is golden brown.
-
4
Cool on a wire rack.
-
5
FOR THE BOTTOM LAYER:
-
6
In a large saucepan, combine sugar, cornstarch and salt; stir in the water until smooth.
-
7
Cook and stir over medium-high heat until thickened and bubbly.
-
8
Reduce heat and cook, stirring for another 2 minutes, before removing from the heat.
-
9
Stir a small amount of this hot filling into the beaten egg yolks, then return everything to the saucepan, stirring constantly.
-
10
Bring to a gentle boil, then cook and stir 2 minutes longer before removing from the heat.
-
11
Gently stir in the lemon juice, butter, lemon zest, extract and food coloring (if using), stirring until butter is melted.
-
12
Set aside and cool to room temperature without any additional stirring.
-
13
When cooled, spread lemon mixture into the cooled crust and refrigerate for 30 minutes or until firm.
-
14
FOR THE MIDDLE LAYER:
-
15
In a large bowl, beat cream cheese and powdered sugar until smooth, then gradually beat in the milk.
-
16
Add pudding mix and beat 2 minutes more, then let stand for 2 minutes or until soft-set.
-
17
When soft-set, gently spread this mixture on top of the 1st (bottom) layer, then refrigerate for 30 minutes or until set.
-
18
FOR THE TOP LAYER:
-
19
In a large bowl, beat cream cheese and powdered sugar until smooth.
-
20
Fold in the thawed whipped topping and spread this over the top of the pie.
-
21
Refrigerate until set then cut, serve and enjoy!
