Lemon Supreme Pie

By Janes_kitchen

Ingredients

• LEMON FILLLING:
• 1 unbaked deep-dish pastry shell
• (9 inches)
• 1 1/2 C sugar
• 6 TBL cornstarch
• 1/2 tsp salt
• 1 1/4 C water
• 2 TBL butter
• 2 tsp grated lemon peel
• 4-5 drops yellow food coloring (opt)
• CREAM CHEESE FILLING:
• 2 pkg (large-8oz + small-3oz)
• softened
• 3/4 C confectioners' sugar
• 1 1/2 C whipped topping
• 1 TBL lemon juice

Details

Servings 8

Preparation

Step 1

line unpricked pastry shell w/ double thickness of heavy-duty foil.
bake @450 for 8 min
remove foil - bake 5 min longer
cool on wire rack

in saucepan, combine sugar, cornstarch & salt
stir in water - bring to boil over med-high heat
reduce heat - cook & stir for 2 min or until thickened & bubbly
remove from heat - stir in butter, lemon peel & food coloring(if desired)
gently stir in lemon juice (do not overmix)
cool to room temp abt 1 hr

in mixing bowl, beat cream cheese & sugar until smooth
fold in whipped topping & lemon juice.
refrig. 1/2 C for garnish

spread remaining cream cheese mixture into shell
top w/ lemon filling
chill overnight
place reserved mix. in pastry bag w/ a '321 star tip - pipe stars onto pie
store in frig.