Lemon Supreme Pie

• 1 (9 inch) unbaked deep-dish pastry shells
• 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 lemons, rind of
• 4 drops yellow food coloring (optional)
• 1/2 cup fresh lemon juice
• CREAM CHEESE FILLING
• 1 (8 ounce) package cream cheese, softened
• 1 (3 ounce) package cream cheese, softened
• 3/4 cup confectioners' sugar
• 1 1/2 cups whipped topping
• 2 tablespoons fresh lemon juice

1. Line unpricked pastry shell with a double thickness of heavy-duty foil.
2. Bake at 450 degrees for 8 minutes.
3. Remove foil; bake 5 minutes longer.
4. Cool on a wire rack.
5. 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.
6. Remove from the heat; stir in butter, lemon peel and food coloring if desired.
7. Gently stir in lemon juice (do not overmix).
8. Cool to room temperature, about 1 hour. Do not stir.
9. In a mixing bowl, beat cream cheese and sugar until smooth.
10. Fold in whipped topping and lemon juice. Refrigerate 1/2 cup for garnish.
11. Spread remaining cream cheese mixture into shell; top with lemon filling.
12. Chill overnight.
13. Place reserved cream cheese mixture in a pastry bag with a #21 star tip; pipe stars onto pie.
14. Store in the refrigerator.
15. cooking time is not include cooling time.

pastry shells, lemon filling, sugar, cornstarch, salt, water, butter, grated lemons, coloring, lemon juice, cream cheese, cream cheese, cream cheese, confectioners, lemon juice

Taken from www.food.com/recipe/lemon-supreme-pie-115848 (may not work)