Lemon Supreme Pie

Really yummy - lots of calories!

Yield: 8 servings
Community Recipe from

Ingredients

  • 1 Frozen Deep dish Pie Shell
  • 1 1/4 cup(s) sugar Divided
  • 6 tablespoon(s) Cornstarch
  • 1/2 teaspoon(s) salt
  • 1 1/4 cup(s) Water
  • 2 tablespoon(s) Butter
  • 2 teaspoon(s) grated lemon peel
  • 4 drop(s) yellow food coloring
  • 1/2 cup(s) lemon juice
  • Filling
  • 2 package(s) cream cheese 1- 80z 1-3oz
  • 3/4 cup(s) confection sugar
  • 1 1/2 cup(s) Whipped topping
  • 1 tablespoon(s) Lemon Juice

Preparation

  1. Line unpricked pie shell with double thick tin foil. Bake at 450 for 8 minu - remove foil and bake 5 min. longer. Cool on a rack
  2. Lemon Filling:
  3. COMBINE 3/4 C SUGAR, CORNSTARCH AND SALT. STIR IN WATER TIL SMOOTH. BRING TO A BOIIL OVER MED HIGH HEAT. REDUCE HEAT, STIR BUTTER AND LEMON PEEL AND COLORING. GENTLY STIR IN LEMON JUICE. COOL TO ROOM TEMP. ABOUT 1 HR.
  4. FILLING; BEXAT THE SOFTENED CREAM CHEESE AND SUGAR IN BOWL TIL SMOOTH. GOLD IN WHIPPED TOPPING, LEMON JUICE. REFRIGERATE 1/2 CUP FOR GARNISH. SPREAD INGREDIENTS INTO PIE SHELL AND TOP WITH LEMON FILLING. REFRIGERATE OVERNIGHT. GARNISH LATER WITH REST OF WHIPPED TOPPING.
September 2013

This recipe is a personal recipe added by LeslieKleiner and has not been tested or endorsed by MyRecipes.

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