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Lemon Supreme Pie




Source of Recipe


sherryinmo


List of Ingredients




1 unbaked 9" deep-dish pastry shell

LEMON FILLING:
1-1/4 cups granulated sugar, divided
6 tblsps cornstarch
1/2 tsp salt
1-1/4 cups water
2 tblsps butter
2 tsps grated lemon peel
4-5 drops yellow food coloring, optional
2/3 cup fresh lemon juice

CREAM CHEESE FILLING:
2 (8 oz & 3 oz=total 11 oz) pkgs cream cheese, softened
3/4 cup confectioners' sugar
1-1/2 cups whipped topping
1 tblsp lemon juice


Recipe



Heat oven to 450ºF.

Line unpricked pastry shell with a double thickness of heavy-duty foil.

Bake 8 mins; remove foil; bake 5 mins longer; cool on wire rack.

In saucepan, combine 3/4 cup sugar, cornstarch & salt; stir in water; bring to a boil over med-high heat. Reduce heat; add remaining sugar; cook & stir 2 mins until thickened & bubbly. Remove from heat; stir in butter, lemon peel & food coloring (if using). Gently stir in lemon juice (do not overmix). Cool to room temp, about 1 hr.

In mixing bowl, beat cream cheese & sugar until smooth. Fold in whipped topping & lemon juice. Refrigerate 1/2 cup for garnish. Spread remaining cream cheese mixture into shell; top with lemon filling. Chill overnight.

Place reserved cream cheese mixture in pastry bag with #21 star tip; pipe stars onto pie. Store in refrigerator.