LEMON SUPREME PIE RECIPE - (4.3/5)

Lemon Supreme Pie Recipe - (4.3/5) image

Provided by SuzyHomemakerGoneBad

Number Of Ingredients 13

1 baked pie pastry (to fit in a 9-inch pie plate)
1 1/2 cups sugar
6 tablespoons cornstarch
1 pinch salt
1 cup water
2 drops yellow food coloring (optional)
1/8 teaspoon pure natural lemon extract (for a smoother filling), or 2 teaspoons grated lemon rind
2/3 cup fresh lemon juice
2 tablespoons butter
12 ounces cream cheese, softened
3/4 cup powdered sugar (confectioners)
1 1/2 cups sweetened whipped cream, (measure 1 1/2 cup sweetened heavy cream, already whipped or whipped topping (such as Cool Whip)
1 1/2 tablespoons fresh lemon juice (optional)

Steps:

In a saucepan, combine sugar, cornstarch and pinch of salt. Stir in water, lemon juice, lemon extract/rind, and yellow food coloring (if using) bring to a boil over medium-high heat. Cook and stir for 2 minutes, or until smooth and thickened. Remove from heat, and stir in butter. Cool to room temperature for about 1 hour. Meanwhile, in a mixing bowl, beat the cream cheese and the powdered sugar until smooth. Fold in the whipped cream/whipped topping and the optional 1 1/2 tablespoons lemon juice (if using). Remove 1/2 cup of the whipped cream/cream cheese mixture for the garnish. Spread the remaining whipped cream/cream cheese mixture into the baked pastry shell. Top with the cooled lemon filling. Chill in the refrigerator for a minimum of 8 hours, or overnight. When ready to serve, scoop the reserved 1/2 cup cream cheese mixture into a pastry bag with a star tip. Pipe stars onto the pie, or garnish with the reserved cream cheese mixture or as desired. Refrigerate until ready to serve.