Lemon Supreme Pie
1 9-inch unbaked deep-dish pastry shell
6 tablespoons cornstarch
1/2 teaspoon salt
1 1/4 cups water
2 tablespoons butter
2 teaspoons grated lemon peel
4 to 5 drops yellow food coloring, optional
2/3 cup lemon juice
Cream Cheese Filling:
2 packages, one 8 ounces, one 3 ounces, cream cheese, softened
3/4 cup confectioners' sugar
1 1/2 cups whipped topping
1 tablespoon lemon juice
Line pastry shell with double thickness
heavy-duty foil and bake at 450 degrees for 8 minutes. Remove foil
and bake 5 minutes longer. Cool. In a saucepan, combine sugar,
cornstarch and salt. Stir in water and bring to a boil over medium
heat. Reduce heat and cook and stir until thickened and bubbly.
Remove from heat and stir in butter, lemon peel and food coloring,
if desired. Gently stir in lemon juice. Cool to room temperature.
In a mixing bowl, beat cream cheese and sugar until smooth. Fold in
whipped topping and lemon juice. Refrigerate ½ cup for garnish.
Spread remaining cream cheese mixture into shell and top with lemon
filling. Chill overnight. Place reserved cream cheese mixture in a
pastry bag with star tip. Pipe stars onto pie. Store in the
Serves six to eight.