Lemon Supreme Pie

Source: Taste of Home Cookbook

This is so easy to make and a satisfying dessert all around. It's fancy enough for a holiday celebration, and yet homey enough for an ordinary weeknight. Everyone will love it.

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Serves: 6-8
Prep Time: 15 minutes
Cook Time: 20 minutes

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1 unbaked deep dish pastry shell, (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 drops yellow food coloring, optional
1/2 cup plus 1 tablespoon fresh lemon juice
11 ounces cream cheese (one 3-ounce and one 8-ounce package)
3/4 cup confectioners' sugar
1 1/2 cups Whipped topping

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 zest 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.

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