The combination of the cream cheese and
tart lemon makes this a wonderful pie!
Lemon Supreme Pie
1 (9-inch) unbaked deep-dish pastry shell
(see recipe)
Lemon Filling:
1 1/2 cups sugar
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)
2/3 cup fresh lemon juice
Cream Cheese Filling:
2 packages (one 8-ounces and one 3-ounces)
cream cheese, softened
3/4 cup powdered sugar
1 1/2 cups non-dairy whipped topping
1 tablespoon fresh lemon juice
Line unbaked and unpricked pastry shell
with a double thickness of heavy-duty foil. Bake at 450*F (230*C)
for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a
wire rack.
In a saucepan, combine sugar, cornstarch
and salt. Stir in water; bring to boil over medium-high heat.
Reduce heat; cool 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, careful
not to over mix. cool to room temperature, about 1 hour.
In a mixing bowl, beat cream cheese and
sugar until smooth. fold in whipped topping an lemon juice. Refrigerate
1/2 cup for garnish. Spread remaining cream cheese mixture into
shell; top with lemon filling. Chill overnight. Place reserved
cream cheese mixture in a pastry bag with a star tip and pipe
stars onto pie. Store in refrigerator.
