Post by chief_cook2 on Mar 4, 2007 19:08:34 GMT -6
Lemon Supreme Pie
1 unbaked deep dish pastry shell (9-inches) Lemon Filling: (recipe follows) 1-1/4 cups sugar divided 6 tablespoons cornstarch 1/2 teaspoon salt 1-1/4 cups water 2 tablespoons butter 2 teaspoons poons grated lemon peel 4-5 drops yellow food coloring optional 1/2 cup fresh lemon juice
Cream Cheese Filling: (recipe follows) 2 packages cream cheese (one 8 ounces, one 3 ounces) softened 3/4 cup confectioners' sugar 1-1/2 cups Whipped topping 1 tablespoon fresh lemon juice
Line unpricked pastry 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.
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. Remove from the heat; stir in butter, lemon peel and food coloring if desired. Gently stir in lemon juice (do not overmix). Cool to room temperature, about 1 hour. Do not stir.
In a mixing bowl, beat cream cheese and sugar until smooth. Fold in whipped topping and lemon juice.
Refrigerate 1/2 cup for garnish.
Spread remaining cream cheese mixture into shell; top with lemon filling. Chill overnight.
Place reserved cream cheese mixture in a pastry bag with a #21 star tip; pipe stars onto pie. Store in the refrigerator.