LAYERED LEMON PIE

Steps:

• Preheat oven to 450 degrees Fahrenheit.
• 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.
• Bake for 8 minutes; remove the foil and bake another 5 to 7 minutes longer or until the pastry is golden brown.
• Cool on a wire rack.
• FOR THE BOTTOM LAYER:.
• In a large saucepan, combine sugar, cornstarch and salt; stir in the water until smooth.
• Cook and stir over medium-high heat until thickened and bubbly.
• Reduce heat and cook, stirring for another 2 minutes, before removing from the heat.
• Stir a small amount of this hot filling into the beaten egg yolks, then return everything to the saucepan, stirring constantly.
• Bring to a gentle boil, then cook and stir 2 minutes longer before removing from the heat.
• Gently stir in the lemon juice, butter, lemon zest, extract and food coloring (if using), stirring until butter is melted.
• Set aside and cool to room temperature without any additional stirring.
• When cooled, spread lemon mixture into the cooled crust and refrigerate for 30 minutes or until firm.
• FOR THE MIDDLE LAYER:.
• In a large bowl, beat cream cheese and powdered sugar until smooth, then gradually beat in the milk.
• Add pudding mix and beat 2 minutes more, then let stand for 2 minutes or until soft-set.
• When soft-set, gently spread this mixture on top of the 1st (bottom) layer, then refrigerate for 30 minutes or until set.
• FOR THE TOP LAYER:.
• In a large bowl, beat cream cheese and powdered sugar until smooth.
• Fold in the thawed whipped topping and spread this over the top of the pie.
• Refrigerate until set then cut, serve and enjoy!