Lemon Supreme Pie

Lemon Supreme Pie

For best results, make this the day BEFORE you intend to serve it! 
    1 Frozen deep-dish pie shell  (Marie Callender's frozen ones are very good or if you prefer, you can use a pre-made graham cracker crust)


•    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


•    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

Line un-pricked pie shell with a double thickness of heavy-duty foil.
Bake at 450° for 8 minutes.
Remove foil; bake 5 minutes longer but watch & don't let it get too brown!
Cool on a wire rack.

   To make the Lemon filling:

Combine 3/4 cup sugar, all of the 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.
Stir in lemon juice.
Cool to room temperature, about 1 hour.

  To make the 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 garnishing later.
Spread remaining cream cheese mixture into pre-baked & cooled pie shell;
Top with lemon filling.
Refrigerate overnight.

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

Store in the refrigerator. Yield: 6-8 servings.