Lemon Supreme Pie

I make this pie every year at Thanksgiving and Christmas.  It is my family's favorite, especially Hubby.

1 preformed pie crust (or you can make your own pie crust from scratch)

LEMON FILLING
1 1/4 cups granulated sugar, divided
6 tablespoons cornstarch
1/2 teaspoon salt
1 1/4 cups water
2 tablespoons butter, cut into small pieces
4 drops yellow food coloring
1/2 cup fresh lemon juice (or you can use bottled)
1/2 to 1 teaspoon lemon extract, optional (if you like your pie a little more on the tart side)

CREAM CHEESE FILLING
8 ounces cream cheese, softened
1/3 cup powdered sugar, sifted
1 cup Whipped Cream (from stabilized whipped cream)
1 3/4 teaspoons fresh lemon juice (or you can use bottled)

STABILIZED WHIPPED CREAM

1/2 teaspoon unflavored gelatin

1 1/2 tablespoons cold water

1 1/2 cups heavy cream, cold

1/2 cup powdered sugar, sifted

1 teaspoon vanilla extract

For pie crust:

1. Line your crust with foil, fill with pie weights (or, if you don't have weights, you can use dry rice or dry beans).  
2. Bake at 450 degree oven for 10 minutes, remove foil and weights, lower oven to 375 degrees and bake for an additional 5 minutes, or until crust is lightly golden brown.

For lemon filling:

1. In a saucepan on the stovetop combine 3/4 cup of the sugar with the cornstarch and salt.  Stir with a whisk to thoroughly combine.  
2. Add water and whisk to thoroughly combine.  Turn on heat to medium-high and constantly stir until mixture comes to a boil.  
3. Add remaining sugar and bring to complete boil and mixture is bubbling.  Turn off heat and add butter and food coloring.  Stir until butter is melted.  
4. Add lemon juice and extract (if using).  Stir until completely combined.  Remove from heat and let cool for 1 to 2 hours.

For cream cheese filling:

1. Combine cream cheese and powdered sugar.  
2. Fold in Cool-Whip and lemon juice.  
3. Reserve 1/2 cup for decorating.

For stabilized whipped cream:

      1.  Combine gelatin and cold water, stir.  Let bloom for 5 minutes.  Place in microwave to 

           melt gelatin.  Let set until cool to touch.

      2.  Place remaining whipped cream ingredients in a large bowl or stand mixer.  Whip just

           until foamy.  Add 1/2 cup of foamed whipped cream to gelatin mixer.  Stir to temper

           gelatin and cream.  Add to cream mixture in large bowl and immediately stir to combine.

     3.   Whip cream until stiff peaks form.  

     4.   Place whipped cream in a decorating bag fitted with a wilton 1M star tip.

     5.   Set aside in refrigerator.  

To assemble pie:

1. Evenly spread cream cheese mixture in bottom of pie crust.
2. Decorate edges of pie shell with whipped cream from decorating bag.
3. Pour the lemon mixture on top of cream cheese mixture, spread evenly.
4. Use the remaining whipped cream from decorating bag to decorate as desired.
5. Refrigerate pie until lemon mixture firms.  
6. Serve.

Makes 8 servings