See all pies in the category:

Comstock Lip Smackin’ Lemon pie

Recipe By: Lisa Sparks
Year Submitted: 2017
Winner Second Place

Ingredients

Crust: (Mexican wedding cake cookie dough)
2 sticks butter softened
1/3 cup sugar mixed well
1 tsp vanilla mixed
2 cups flour mixed
¾ cup macadamia nut pieces mixed until you can form a ball.

Filling
Combine the first 5 ingredients. Divide and spread over crust. Cover filling with a layer of fresh raspberries. Add a 4 oz. Marzetti€™s cream cheese fruit dip to remaining cream cheese mixture. Divide in half. Spread ½ of the mixture over raspberries. Add ¾ can Comstock Lemon Filling to the remaining filling and pour into crust. Add a layer of blueberries. Pour ¾ can Comstock Lemon filling over the top.
Refrigerate and garnish as desired.

Directions

Crust: (Mexican wedding cake cookie dough)
Press evenly into pie plate and bake @ 350 for 20-25 min.

Filling

Combine the first 5 ingredients. Divide and spread over crust. Cover filling with a layer of fresh raspberries. Add a 4 oz. Marzetti€™s cream cheese fruit dip to remaining cream cheese mixture. Divide in half. Spread ½ of the mixture over raspberries. Add ¾ can Comstock Lemon Filling to the remaining filling and pour into crust. Add a layer of blueberries. Pour ¾ can Comstock Lemon filling over the top.
Refrigerate and garnish as desired.