Lemon Supreme Pie

Ingredients

• Pastry for deep-dish pie (9 inches)
• 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 zest
• 4 to 5 drops yellow food coloring, optional
• 1/2 cup lemon juice
• CREAM CHEESE FILLING:
• 11 ounces cream cheese, softened
• 3/4 cup confectioners' sugar
• 1-1/2 cups whipped topping
• 1 tablespoon lemon juice
• Additional whipped topping, optional

Directions

• On a lightly floured surface, roll pie dough to a 1/8-in.-thick circle; transfer to a 9-in. deep dish pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes.
• Preheat oven to 425°. Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack 20-25 minutes or until edges are golden brown. Remove foil and weights; bake 3-6 minutes longer or until bottom is golden brown. Cool on a wire rack.
• For lemon filling, combine 3/4 cup sugar, cornstarch and salt in a small saucepan. Stir in water until smooth. Bring to a boil over medium-high heat. Reduce heat; add remaining sugar. Cook and stir until thickened and bubbly, about 2 minutes. Remove from heat; stir in butter, lemon zest and, if desired, food coloring. Gently stir in lemon juice. Cool to room temperature, about 1 hour.
• For cream cheese filling, beat cream cheese and confectioners' sugar until smooth. Fold in whipped topping and lemon juice. Spread over pie shell.
• Cover cream cheese filling with lemon filling. Refrigerate pie overnight.
• If desired, dollop additional whipped topping over lemon filling. Refrigerate until serving.
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