Layered Lemon Pie

There is quite a lengthy ingredient list as well as instructions. Please don't run the other way! This was so yummy and so worth the steps. It really didn't take long at all. The original recipe calls for a deep dish pie pastry - I didn't feel like making any pie crusts - so opted for 2 graham cracker crusts and divided each layer between the two crusts. It was perfect! This is from the August 2010 Aussie/NZ recipe swap. My partner was Sydney Mike from Southern California.

Layered Lemon Pie
2 graham cracker crusts

Bottom Layer:
3/4 cup sugar
3 TBSP cornstarch
1/4 tsp salt
1 cup cold water
2 egg yolks, beaten
1/4 cup lemon juice PLUS 4 more tsp lemon juice
2 TBSP butter or margarine
1/2 tsp lemon zest
1/2 tsp lemon extract
2 drops yellow food coloring

Middle Layer:
4 oz cream cheese, softened
1/2 cup powdered sugar
3/4 cup milk
1 (3 oz) package instant lemon pudding mix

Top Layer:
8 oz cream cheese, softened
1/2 cup powdered sugar
8 oz frozen cool whip, thawed

Bottom Layer:
In a large saucepan, combine sugar, cornstarch and salt. Stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat and cook - stirring for another 2 minutes.
Remove from heat and stir a small amount of hot filling into beaten egg yolks. Return everything to saucepan, stirring constantly.
Bring to a gentle boil. Cook and stir 2 minutes longer. Remove from heat. Stir in lemon juice, butter, lemon zest, extract and food coloring. Stir until butter is melted.
Set aside and cool to room temperature. When cool - divide between 2 graham cracker crusts. Refrigerate for 30 minutes.

Middle Layer:
In a medium bowl - beat cream cheese and powdered sugar until smooth. Gradually beat in milk. Add pudding mix and beat 2 minutes more. Let stand for 2 minutes or until soft-set. Divide between 2 pies and spread over 1st layer. Refrigerate for 30 minutes.

Top Layer:
In a large mixing bowl, beat cream cheese and powdered sugar until smooth. Fold in thawed whipped topping. Divide between 2 pies and spread over 2nd layer. Refrigerate until set and ready to serve! Enjoy!