Double Double Lemon Pie

Double Double Lemon Pie
  • 2 sleeves of graham crackers
  • 2 sticks of unsalted butter
Cheese Filling
  • 8 oz block of cream cheese, softened
  • 1 14 oz can of sweetened condensed milk
  • 6 oz of lemonade concentrate, thawed
  • 4½ oz of Cool Whip, thawed
  • 1 4-serving box of lemon instant pudding
  • 2 tbls of butter
  • 2 tbls of lemon zest
Lemon Gel Filling
  • 2½ cups of sugar
  • ½ cup of cornstarch
  • ⅓ cup of flour
  • ½ tsp of salt
  • 3 cups of water
  • 8 slightly beaten egg yolks
  • ½ of lemon juice
  • 2 tbls of butter
  • 2 tbls of lemon zest
  1. Preheat the oven to 350 degrees.
  2. Run each sleeve of graham crackers through the food processor until they are crumbs and pour them into their respective pie pans.
  3. Microwave each stick of butter until melted and pour them into their respective pie pans.
  4. Mix the cracker crumbs and butter together in each pan and press into a pie plate going up the sides and bake for about 10 mins, then let cool.
  5. In a medium bowl beat the cream cheese until it's fluffy, then add the condensed milk and continue to beat until fully combined.
  6. Add the lemonade concentrate, lemon pudding mix, and 2 tbls of lemon zest and mix until smooth.
  7. Fold in the Cool Whip until blended and pour half of the mixture into each pie pan, cover and refrigerate for about 4 hours or until firm.
  8. In a medium saucepan whisk together the sugar, cornstarch, flour and salt.
  9. Slowly add in the water while whisking over medium heat until boiling, let boil for 1 min.
  10. Remove from the heat and slowly whisk in 2 cups of the mixture into the egg yolks to temper them, then whisk back in with the hot mixture.
  11. Cook over medium heat whisking the whole time for approximately 5 mins or until the mixture is very thick.
  12. Remove from heat and add the lemon juice, butter and 2 tbls lemon zest.
  13. Cover with plastic wrap so that no air touches the mixture and put the saucepan in the refrigerator for about 2 hours or until cooled completely.
  14. Spoon the gel filling over the cheese filling and keep refrigerated between servings.