Lemon Supreme Pie

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• 1 (9 inch) unbaked deep-dish pastry shells
• 1 1/4 cups sugar, divided
• 6 tablespoons cornstarch
• 1/2 teaspoon salt
• 1 1/4 cups water
• 2 tablespoons butter
• 2 teaspoons grated lemons, rind of
• 4 drops yellow food coloring (optional)
• 1/2 cup fresh lemon juice
• 1 (8 ounce) package cream cheese, softened
• 1 (3 ounce) package cream cheese, softened
• 3/4 cup confectioners' sugar
• 1 1/2 cups whipped topping
• 2 tablespoons fresh lemon juice

Recipe

• 1 line unpricked pastry shell with a double thickness of heavy-duty foil.
• 2 bake at 450 degrees for 8 minutes.
• 3 remove foil; bake 5 minutes longer.
• 4 cool on a wire rack.
• 5 in a saucepan, combine 3/4 cup sugar, cornstarch and salt. stir in water; bring to a boil over medium-high heat. reduce heat; add remaining sugar. cook and stir for 2 minutes or until thickened and bubbly.
• 6 remove from the heat; stir in butter, lemon peel and food coloring if desired.
• 7 gently stir in lemon juice (do not overmix).
• 8 cool to room temperature, about 1 hour. do not stir.
• 9 in a mixing bowl, beat cream cheese and sugar until smooth.
• 10 fold in whipped topping and lemon juice. refrigerate 1/2 cup for garnish.
• 11 spread remaining cream cheese mixture into shell; top with lemon filling.
• 12 chill overnight.
• 13 place reserved cream cheese mixture in a pastry bag with a #21 star tip; pipe stars onto pie.
• 14 store in the refrigerator.
• 15 cooking time is not include cooling time.