Lemon Supreme Pie

Lemon Supreme Pie
(Photo by Amy Bradt)

This is my sister-in-law, Debbie's, favorite pie.  Tangy, lemony, creamy goodness!!

Printable Recipe

Recipe by: Amy Bradt                                                                           Yield: 8 servings

Ingredients
1 9-inch deep-dish pie shell, baked and cooled
Lemon Filling:
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 peel
4 to 5 drops yellow food coloring
1/2 cup lemon juice
Cream Cheese Filling:
2 packages (one 8-ounces, one 3-ounces) cream cheese, softened
3/4 cup confectioner's sugar
1 1/2 cups whipped topping
1 tablespoon lemon juice
Additional whipped topping, optional

Directions
For lemon filling, combine 3/4 cup 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 the cream cheese and sugar in a large bowl until smooth. Fold in whipped topping and lemon juice. Refrigerate 1 cup for garnish. Spread remaining cream cheese mixture into pie shell; top with lemon filling. Refrigerate overnight.  Before serving, garnish with additional whipped topping, if desired.

Lemon Supreme Pie
(Photo by Amy Bradt)

Original recipe from: Taste of Home