Lemon Supreme Pie

(Courtesy of Taste of Home)

Ingredients:
Frozen deep-dish pie shell
FILLING:
1 1/4 c. sugar, divided
6 Tbsp. cornstarch
1/2 tsp. salt
1 1/4 c. water
2 Tbsp. butter
2 tsp. grated lemon peel
4-5 drops yellow food coloring, optional
1/2 c. lemon juice
CREAM CHEESE FILLING:
2 pkgs. (one 8 oz. and one 3 oz.) cream cheese, softened
3/4 c. confectioners' sugar
1 1/2 c. whipped topping, thawed
1 Tbsp. lemon juice

Directions:
Line unpricked pie 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.

For lemon filling, combine 3/4 c. sugar, cornstarch and salt.  Stir in water until smooth.  Bring to a boil over medium-high heat.  Reduce heat; add the remaining sugar.  Cook 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.  Cool to room temperature, about 1 hour.

For cream cheese filling, beat cream cheese and sugar in a large bowl until smooth.  Fold in whipped topping and lemon juice.  Refrigerate 1/2 c. for garnish.  Spread remaining cream cheese mixture into pie shell; top with lemon filling.  Refrigerate 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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