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Lemon Supreme Pie

Source of Recipe

From "Taste of Home Grandma's Favorites"


Recipe Introduction

"A friend and I often visit a local restaurant for pie and coffee. When they stopped carrying our favorite, I got busy in the kitchen and created this version, which we think tastes even better! The combination of the refreshing cream cheese and tart lemon is just wonderful."

List of Ingredients

â—¦ Pastry for deep-dish pie (9-inch)

Lemon Filling:
â—¦ 1 ¼ cups sugar, divided
â—¦ 6 tablespoons cornstarch
â—¦ ½ teaspoon salt
â—¦ 1 ¼ cups water
â—¦ 2 tablespoons butter
â—¦ 2 teaspoons grated lemon zest
â—¦ 4 to 5 drops yellow food coloring, optional
â—¦ ½ cup lemon juice

Cream Cheese Filling:
â—¦ 11 ounces cream cheese, softened
â—¦ ¾ cup confectioners' sugar
â—¦ 1 ½ cups whipped topping, thawed
â—¦ 1 tablespoon lemon juice
â—¦ Additional frozen whipped topping, optional


Recipe

On a lightly floured surface, roll pie dough to a â…›-inch-thick circle; transfer to a 9-inch deep-dish pie plate. Trim crust to ½ inch beyond rim of plate; flute edge. Refrigerate 30 minutes.

Preheat oven to 425° F.
Line crust with a double thickness of foil. Fill with pie weights, dried beans, or uncooked rice. Bake on a lower oven rack 20 to 25 minutes or until edges are golden brown. Remove the foil and weights; bake 3 to 6 minutes longer or until bottom is golden brown. Cool on a wire rack.

For lemon filling, combine ¾ cup sugar, cornstarch, and salt in a small saucepan. Stir in water until smooth. Bring to a boil over medium-high heat. Reduce heat; add the remaining sugar. Cook and stir until mixture is thickened and bubbly, about 2 minutes. Remove from heat; stir in butter, lemon zest, and, if desired, food coloring. Gently stir in lemon juice. Cool to room temperature, about one hour.

For cream cheese filling, beat cream cheese and confectioners' sugar until smooth. Fold in whipped topping and lemon juice. Spread over pie shell. Cover cream cheese filling with lemon filling. Refrigerate pie overnight.

If desired, dollop additional whipped topping over lemon filling. Refrigerate until serving.


Makes 8 servings



• Pastry for Deep-Dish Pie:
Combine 2 ½ cups all-purpose flour and ½ teaspoon salt; cut in 1 cup cold butter until crumbly. Gradually add â…“ to â…” cup ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap in plastic wrap. Refrigerate 1 hour or overnight.