lemon supreme pie
From my Mamaw's recipe collection.
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yield
6 -8
prep time
25 Min
cook time
15 Min
method
Bake
Ingredients For lemon supreme pie
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1frozen deep-dish pie shell
- FOR THE LEMON FILLING
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1 1/4 csugar, divided
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6 Tbspcornstarch
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1/2 tspsalt
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1 1/4 cwater
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2 Tbspbutter
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2 tspgrated lemon peel
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4-5drops yellow food coloring, optional
-
1/2 clemon juice
- FOR THE CREAM CHEESE FILLING
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2 pkg(one 8 ounces, one 3 ounces) cream cheese, softened
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3/4 cpowdered sugar
-
1 1/2 cwhipped topping
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1 Tbsplemon juice
How To Make lemon supreme pie
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1Line unpricked pie shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack. For lemon filling, combine 3/4 cup sugar, cornstarch and salt. Stir in water until smooth. Bring to a boil over medium-high heat. Reduce heat; add the 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. Cool to room temperature, about 1 hour.
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2For cream cheese filling, beat the cream cheese and sugar in a large bowl until smooth. Fold in whipped topping and lemon juice. Refrigerate 1/2 cup for garnish. Spread remaining cream cheese mixture into pie shell; top with lemon filling. Refrigerate overnight.
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3Place reserved cream cheese mixture in a pastry bag with a #21 star tip; pipe stars onto pie. Store in the refrigerator.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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