Friday, April 3, 2009

Lemon Supreme Pie

Brandon's favorite pie is the Lemon Supreme from Village Inn - a perfect combination of smooth cream cheese and tangy lemon. I was on the food committee for a church function last night and needed to bring a pie, so I was browsing the internet and was so excited to find this recipe. The ultimate compliment from Brandon: "This tastes just like the one from Village Inn- this one's a keeper!"

This really does need a deep-dish crust. If you're using regular pie pans, use two, and double the cream cheese filling and 1 1/2 times the lemon filling. Make sure your lemon filling is thick enough - I had to return mine to the heat after cooling to get the right consistency. I used whipped cream for my garnish and piped around the edge with a star tip with one large star in the middle. YUM!!

-Taste of Home

1 unbaked deep-dish pastry shell (9 inches)

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
4-5 drops yellow food coloring, optional (I used 3)
1/2 cup fresh lemon juice

1 8 oz package cream cheese, softened
1 3 oz package cream cheese, softened (If using whipped cream for garnish, omit this)
3/4 cup powdered sugar
1-1/2 cups whipped topping
2 tablespoon lemon juice (Reduce to 1 Tbsp. if omitting the 3 oz cream cheese)

Line unpricked pastry 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.

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 pastry shell; top with lemon filling. Refrigerate overnight.

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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