Lemon Supreme Pie

Lemon Supreme Pie

"The combination of cream cheese and tart lemon is wonderful."
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Ingredients

servings
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Original recipe yields 6 servings

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Directions

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  1. 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.
  2. 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.
  3. 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.
  4. Place reserved cream cheese mixture in a pastry bag with a #21 star tip; pipe stars onto pie. Store in the refrigerator.

Footnotes

  • (C) 2002 Reiman Media Group, Inc.

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Reviews

Read all reviews 68
  1. 78 Ratings

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Most helpful positive review

I have made this several times for friends who have mentioned no longer being able to find this type of pie-always to rave reviews. Some tips I would pass on would be: 1) ALWAYS have your crea...

Most helpful critical review

Hm. Guess this is ok. I didn't care for the yellow food colouring. I like FRESH organic lemons the best. I'll stick to my own lemon pie recipie, thank-you.

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I have made this several times for friends who have mentioned no longer being able to find this type of pie-always to rave reviews. Some tips I would pass on would be: 1) ALWAYS have your crea...

I liked the combination of the cream cheese and whip cream. I used real whip cream and whipped it before I folded it in and it was good. I love the rich taste more then cool whip. I found it to ...

I made this for Easter too, and unfortunately it did not turn out the way it was suppose to. Pretty easy to do, however the filling is a bit much for the 9-inch pie pan, and sad to say , but the...

Terrific. I changed a few things. I used a 10" graham cracker crust, brushed it with slightly beaten egg white and baked it for 10 minutes at 350. Let it cool. This kept it crisp. 2nd chang...

I've actually been looking for this recipe for some time, and this is perfect! The first time I made it, I actually just used Comstock Lemon Pie Filling instead of making the pie filling (had a ...

This pie was wonderful. It was very refreshing for a spring day (or any day). It was also very easy to make!!! I was given rave reviews and asked to make it again!

This Lemon Pie was to die for! I first tasted this pie at Bob Evans this is the same pie. I made this pie for a church dinner and everyone fought over getting to it. This recipe will be used as ...

I've been looking for a recipe such as this since trying a "Lemon Supreme Pie" at a restaurant called Village Inn. I was hooked the day I tried it and this recipe hits the spot! Thanks from Lo...

This is now my go to dessert.

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