Lemon Supreme Pie

By TrayH

Ingredients

• LEMON FILLING:
• Frozen deep-dish pie shell
• 1-1/4 cups sugar, divided
• 6 tablespoons cornstarch
• 1/2 teaspoon salt
• 1-1/4 cups water
• 2 tablespoons butter
• 3 teaspoons grated lemon peel
• 4 to 5 drops yellow food coloring, optional
• 1/2 cup lemon juice
• CREAM CHEESE FILLING:
• 2 packages (one 8 ounces, one 3 ounces) cream cheese, softened
• 3/4 cup confectioners' sugar
• 1-1/2 cups whipped topping
• 1 tablespoon lemon juice

Preparation

Step 1

* Line unpricked pie shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.

* For lemon filling, combine 3/4 cup sugar, cornstarch and salt.

* Stir in water until smooth.

* Bring to a boil over medium-high heat.

* Reduce heat; add the remaining sugar.

* Cook and stir for 2 minutes or until thickened and bubbly.

* Remove from the heat; stir in butter, lemon peel and food coloring if desired.

* Gently stir in lemon juice.

* Cool to room temperature, about 1 hour.

* For cream cheese filling, beat the cream cheese and sugar in a large bowl until smooth.

* Fold in whipped topping and lemon juice.

* Refrigerate 1/2 cup for garnish.

* Spread remaining cream cheese mixture into pie shell; top with lemon filling.

* Refrigerate overnight.

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

* Store in the refrigerator.

Yield: 6-8 servings.