Lemon Supreme Pie

Ingredients

  • Frozen deep-dish pie shell
LEMON FILLING:
  • 1-1/4 cups sugar, divided
  • 6 tablespoons cornstarch
  • 1/2 teaspoon salt
  • 1-1/4 cups water
  • 2 tablespoons butter
  • 2 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

Instructions

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.

2 _ 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.

3 _ 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.

4 _ 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.

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