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Lemon Supreme Pie




Source of Recipe


by Shanny, from Cooksrecipes.com


List of Ingredients




1 9" deep-dish pie shell, baked

Lemon filling:
1½ cups sugar
6 tbsp. cornstarch
1/2 tsp. salt
1¼ cups water
2 tbsp. butter
2 tsp. grated lemon peel
4-5 drops yellow food color, if desired
2/3 cup lemon juice

Cream Cheese filling:
11 ounces cream cheese, softened
3/4 cup powdered sugar
1½ cups cool whip
1 tbsp. lemon juice

Recipe



Combine sugar, cornstarch & salt; add water & mix until dissolved; bring to boiling over medium-high heat. Reduce heat; cook & stir until thickened, about 2 minutes. Remove from heat; gently stir in butter, lemon peel, food coloring & lemon juice, careful not to over mix. Cool to room temperature, about 1 hour.

Combine cream cheese & sugar, and beat until smooth. Fold in whipped topping & lemon juice. Reserve 1/2 cup to use for garnish. Spoon remaining cream cheese mixture into shell; top with lemon filling. Chill overnight. Using a pastry bag with the star tip, pipe reserved cream cheese filling around edge of pie in a decorative pattern. Keep refrigerated. Makes 6 to 8 servings.