Wednesday, November 21, 2012

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)

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)

11 ounces cream cheese, softened
3/4 cup powdered sugar, sifted
1 1/2 cups Cool-Whip
1 tablespoon fresh lemon juice (or you can use bottled)

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.
To assemble pie:
  1. Evenly spread cream cheese mixture in bottom of pie crust.
  2. Top with lemon mixture, spread evenly.
  3. Refrigerate pie and reserved cream cheese mixture overnight.
  4. Put reserved cream cheese mixture into a decorating bag with a star tip.
  5. Decorate pie to your liking.
Makes 8 servings

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