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Lemon Supreme Pie

By: Taste of Home

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

Rate/Review | Read Reviews (68)

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 servings

Ingredients

1 (9 inch) unbaked deep-dish pastry shell
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 lemon peel
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

Directions

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.

Footnotes

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Reviewed on Nov. 21, 2006 by MAGGSK

I have made this several times for friends who have mentioned no longer being able to find...

Reviewed on Jan. 29, 2003 by PA_NUNN

I liked the combination of the cream cheese and whip cream. I used real whip cream and whipped...

Reviewed on Apr. 13, 2005 by CLASSYQUEEN21

I made this for Easter too, and unfortunately it did not turn out the way it was suppose to....

Reviewed on Mar. 15, 2005 by NYPat

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Terrific. I changed a few things. I used a 10" graham cracker crust, brushed it with...

Reviewed on Jun. 26, 2004 by KATWYLD

I've actually been looking for this recipe for some time, and this is perfect! The first time...

Reviewed on Mar. 23, 2003 by JEN11798

This pie was wonderful. It was very refreshing for a spring day (or any day). It was also...

Reviewed on Oct. 29, 2003 by Lori

I've been looking for a recipe such as this since trying a "Lemon Supreme Pie" at a restaurant...

Reviewed on Jan. 29, 2003 by CHERIECARR

This Lemon Pie was to die for! I first tasted this pie at Bob Evans this is the same pie. I...

Reviewed on Apr. 5, 2008 by TARALEIGH6

My family always bought one (or four!) of these from Baker's Square for holidays! I am so...

Reviewed on Jul. 6, 2005 by MONKSCRIBER

My niece referred me to this recipe after making it for the family. Everyone LOVED it. I made...

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