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Lemon Supreme Pie

Lemon Supreme Pie Recipe

Provided by: Taste of Home "The combination of cream cheese and tart lemon is wonderful."
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Course: Dessert
Cuisine: American
Keyword: < 30 Mins, Citrus, Dessert, Fruit, Lemon, Low Protein
Prep Time: 30 minutes
Servings: 1 pie
Calories: 668.7kcal

Ingredients

  • 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

Instructions

  • 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.
  • cooking time is not include cooling time.

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Nutrition

Serving: 242g | Calories: 668.7kcal | Carbohydrates: 83.7g | Protein: 6.5g | Fat: 35.7g | Saturated Fat: 18.5g | Cholesterol: 78.8mg | Sodium: 559.1mg | Fiber: 0.8g | Sugar: 58.3g