lemon supreme pie...

Lemon Supreme Pie

1 (9 inch) unbaked deep-dish pastry 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 drops yellow food coloring (optional)

1/2 cup fresh lemon juice

CREAM CHEESE FILLING:

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

DIRECTIONS:

Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450 degrees for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.

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. Remove from the heat; stir in butter, lemon peel and food coloring if desired. Gently stir in lemon juice (do not overmix). Cool to room temperature, about 1 hour. Do not stir.

In a mixing bowl, beat cream cheese and sugar until smooth. Fold in whipped topping and 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 #21 star tip; pipe stars onto pie. Store in the refrigerator.