Wednesday, July 29, 2009

Lemon Supreme Pie

My MIL made this for dessert one day and I had to have the recipe, it was so delicious! It is a little time consuming and requires that you chill it overnight before serving, so it's not a last minute dessert you can whip up.

1 unbaked deep-dish pastry shell (9 inches) (My MIL recommended Marie Calendar, it's in the frozen section)

Lemon Filling:
1-1/2 cups sugar
6 tablespoons cornstarch
1/2 teaspoon salt
1-1/4 cups water
2 tablespoons butter
2 teaspoons grated lemon peel
4 to 5 drops yellow food coloring (optional)
2/3 cup lemon juice

Cream Cheese Filling:
2 packages (one 8 ounce, one 3 ounce) cream cheese softened
3/4 cup confectioners sugar
1-1/2 cups whipped topping
1 tablespoon lemon juice

Line un-pricked 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 sugar, cornstarch and salt. Stir in water; bring to a boil over medium-high heat. Reduce heat; 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. In a mixing bowl, beat cream cheese and sugar until smooth. Fold in whipped topping and lemon juice. Refridgerate 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 fridge.

Makes 6-8 servings

No comments:

Post a Comment