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Lemon Supreme Pie

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I created this version of my favorite pie from a local restaurant, which I think tastes even better! The combination of the cream cheese and tart lemon is wonderful.

What You Need:

(Makes: 6-8 servings)

1 Frozen deep-dish pie shell

For the Lemon Filling:

1 & 1/4 cups of sugar, divided

6 tablespoons of cornstarch

1/2 teaspoon of salt

1 & 1/4 cups of water

2 tablespoons of butter

2 teaspoons of grated lemon peel

4 to 5 drops yellow food coloring, optional

1/2 cup of lemon juice

For the Cream Cheese Filling:

2 packages (one 8 ounces, one 3 ounces) of cream cheese, softened

3/4 cup of confectioners' sugar

1 & 1/2 cups of whipped topping

1 tablespoon of lemon juice

What to Do:

STEP 1) Line the un-pricked 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.

STEP 2) Make the lemon filling: by combining 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.

STEP 3) Make the cream cheese filling: by beating the cream cheese and sugar in a large bowl until smooth. Fold in whipped topping and lemon juice. Refrigerate 1/2 cup for garnish. Spread remaining cream cheese mixture into pie shell; top with lemon filling. Refrigerate overnight.

STEP 4) The next day, place reserved cream cheese mixture in a pastry bag with a #21 star tip; pipe stars onto pie. Store the pie in the refrigerator.

STEP 5) Happy Spring & enjoy!

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