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!