Layered Lemon Pie

My husband loves lemon flavored stuff.  Lemon bars, lemon fudge,...lemon pie.  I do have a fantastic recipe for lemon fudge which I will post later on when I get around to it.  But for now, I will share this recipe.  It is delicious, it is a sure-fire crowd pleaser, and it will disappear from your refrigerator in no time flat.  Notice I didn't say it was fast or easy?  This one is time consuming, but epic.  Epic.  I wouldn't lie to you.

Makes 2 Pies.

FIRST LAYER:
Pastry for two single crust pies (9 inches)
1 1/2 c sugar
6 T cornstarch
1/4 tsp salt
2 c cold water
3 egg yolks, beaten
1/3 c lemon juice
1/4 c butter, cubed
1 tsp lemon zest
1 tsp lemon extract

SECOND LAYER:
1 8-oz package cream cheese, softened
1 c powdered sugar
1 1/2 c cold 2% milk (but I'm a rebel and use whole milk)
2 3.4-oz packages instant lemon pudding mix

TOP LAYER:
1 8-oz package cream cheese, softened
1 c powdered sugar
16 oz whipped cream (NEVER use Cool Whip.  That's just wrong.  Don't do it.  Get yourself a 16-oz carton of heavy whipping cream and whip with 4T sugar and a tsp vanilla until stiff peaks form.)

DIRECTIONS:
Line two 9-inch pie plates with pastry; trip and flute edges.  Line UNPRICKED pastry with a layer of foil and bake at 450 for 8 minutes.  Remove foil and bake 5-7 minutes longer or until a light golden brown.  Cool on wire racks.
In a large saucepan, combine the sugar, cornstarch, and salt.  Stir in water until smooth.  Cook and stir over medium heat until thickened and bubbly.  Don't worry.  It really doesn't take that long.  Reduce heat; cook and stir 2 minutes longer.  Remove from heat.  Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly.  Bring to a gentle boil; cook and stir 2 minutes longer.  Remove from heat.  Gently stir in the lemon juice, butter, lemon peel, and extract.  Cool to room temperature without stirring.  Spread lemon mixture into crusts.  Refrigerate 30 minutes or until firm.

In a large bowl, beat cream cheese and powdered sugar until smooth.  Gradually beat in milk.  Add pudding mix; beat 2 minutes longer (why is everything 2 minutes?).  Let stand for 2 minutes, or until soft-set.  Gently spread into pies.  Refrigerate for 30 minutes or until set.

For topping, prepare the whipped cream, then in a large bowl, beat cream cheese and powdered sugar until smooth.  Fold in whipped cream.  Spread over tops of pies.  Refrigerate until set.

You will never eat anything so marvelously perfect again.  This is truly the best summertime dessert ever.