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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 6 |
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A friend and I often visit a local restaurant for pie and coffee. When they stopped carrying our favorite, I got busy in the kitchen and created this version, which we think tastes even better! The combination of the cream cheese and tart lemon is wonderful. Ingredients:
frozen deep-dish pie 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 to 5 drops yellow food coloring, optional |
1/2 cup lemon juice |
cream cheese filling: |
2 packages (one 8 ounces, one 3 ounces) cream cheese, softened |
3/4 cup confectioners' sugar |
1-1/2 cups whipped topping |
1 tablespoon lemon juice |
Directions:
1. Line 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.
2. 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.
3. For 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.
4. Place reserved cream cheese mixture in a pastry bag with a #21 star tip; pipe stars onto pie. Store in the refrigerator. Yield: 6-8 servings.
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