Lemon Supreme Pie

Name: Lemon Supreme Pie
Ingredients: Pastry for deep-dish pie (9 inches); 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 zest; 4 to 5 drops yellow food coloring, optional; 1/2 cup lemon juice; 11 ounces cream cheese, softened; 3/4 cup confectioners' sugar; 1-1/2 cups whipped topping; 1 tablespoon lemon juice; Additional whipped topping, optional

14 ingredients

6 steps

Ingredients

Pastry for deep-dish pie (9 inches)
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 zest
4 to 5 drops yellow food coloring, optional
1/2 cup lemon juice
11 ounces cream cheese, softened
3/4 cup confectioners' sugar
1-1/2 cups whipped topping
1 tablespoon lemon juice
Additional whipped topping, optional

Directions

1

On a lightly floured surface, roll pie dough to a 1/8-in.-thick circle; transfer to a 9-in. deep dish pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes.
2

Preheat oven to 425°. Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack 20-25 minutes or until edges are golden brown. Remove foil and weights; bake 3-6 minutes longer or until bottom is golden brown. Cool on a wire rack.
3

For lemon filling, combine 3/4 cup sugar, cornstarch and salt in a small saucepan. Stir in water until smooth. Bring to a boil over medium-high heat. Reduce heat; add remaining sugar. Cook and stir until thickened and bubbly, about 2 minutes. Remove from heat; stir in butter, lemon zest and, if desired, food coloring. Gently stir in lemon juice. Cool to room temperature, about 1 hour.
4

For cream cheese filling, beat cream cheese and confectioners' sugar until smooth. Fold in whipped topping and lemon juice. Spread over pie shell.
5

Cover cream cheese filling with lemon filling. Refrigerate pie overnight.
6

If desired, dollop additional whipped topping over lemon filling. Refrigerate until serving.