Shelly's Recipe

* LEMON SUPREME PIE*

Category: Pies - Miscellaneous

1 (9-inch) unbaked deep-dish pastry shell

Lemon Filling:
1 1/2 cups sugar
6 tbsp cornstarch
1/2 tsp salt
1 1/4 cups water
2 tbsp butter
2 tsp grated lemon peel
4 to 5 drops yellow food coloring (optional)
2/3 cup fresh lemon juice

Cream Cheese Filling:
2 pkg (one 8-oz and one 3-oz) cream cheese, softened
3/4 cup powdered sugar
1 1/2 cups non-dairy whipped topping
1 tbsp fresh lemon juice

Line unbaked and unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450 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.