Lemon Supreme Pie

Directions

1. 1
   Line unpricked pastry shell with a double thickness of heavy-duty foil.
2. 2
   Bake at 450 degrees for 8 minutes.
3. 3
   Remove foil; bake 5 minutes longer.
4. 4
   Cool on a wire rack.
5. 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. 6
   Remove from the heat; stir in butter, lemon peel and food coloring if desired.
7. 7
   Gently stir in lemon juice (do not overmix).
8. 8
   Cool to room temperature, about 1 hour. Do not stir.
9. 9
   In a mixing bowl, beat cream cheese and sugar until smooth.
10. 10
    Fold in whipped topping and lemon juice. Refrigerate 1/2 cup for garnish.
11. 11
    Spread remaining cream cheese mixture into shell; top with lemon filling.
12. 12
    Chill overnight.
13. 13
    Place reserved cream cheese mixture in a pastry bag with a #21 star tip; pipe stars onto pie.
14. 14
    Store in the refrigerator.
15. 15
    cooking time is not include cooling time.