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Lemon Supreme Pie Recipe

Lemon Supreme Pie Recipe photo by Taste of Home

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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. —Jana Beckman, Wamego, Kansas

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Lemon Supreme Pie Recipe

Prep: 25 min. + chilling Bake: 15 min. + chilling

Yield: 6-8 Servings

25 15 40

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

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.
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 pie 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.

Nutritional Facts 1 serving (1 slice) equals 481 calories, 24 g fat (14 g saturated fat), 51 mg cholesterol, 373 mg sodium, 64 g carbohydrate, trace fiber, 4 g protein.

Originally published as Lemon Supreme Pie in Taste of Home June/July 1998, p25

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Reviews for Lemon Supreme Pie

Lemon Supreme Pie

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Reviewed on Mar. 25, 2013 by Appy_Girl

One of my very first recipes to try when Toh first got started. It has remained a favorite of mine.

Reviewed on Dec. 14, 2012 by cookbook828

This pie is now a family fav. Every one dying for me to make this again. So this christmas in most def. will be on my table.

Reviewed on Nov. 24, 2012 by Sue Zappa

I made this pie for my Carmelite nameday & it became a favorite for everyone who tried it. My brother-in-law said it's the first lemon pie he had that tasted like lemon--all the others he tried were so sweet that he couldn't taste the lemon! It was the tartness that won people's raves. Great pie!

Reviewed on Oct. 04, 2012 by Halfways

I am a huge fan of lemon pie..But this recipe is more than your run of the mill lemon pie..its over the top with goodness..I have made this for catering, potlucks, dinners, etc..and every time it is served..rave reviews. Thanks for this great recipe. Its the best !!!

Reviewed on Jul. 12, 2012 by kengrants

The best pie I have ever made! The lemon filling is creamy and perfect especially mixed with the cream cheese filling! I will never make a lemon meringue pie again. Yummy.

Reviewed on Jun. 21, 2012 by boingboing

if possible i would have given this 100 stars...it is the best lemon pie ever.

Reviewed on Jun. 19, 2012 by kelseyjoy23

I used a graham cracker crust instead of a regular pie crust (thought it would go nicely with the cream cheese) and it was delicious. Also, instead of reserving some of the cream cheese filling for garnish, I used it all in the pie and garnished with sweetened whipped cream to balance out the tartness of the lemony layers. Excellent!!

Reviewed on Jan. 09, 2012 by pixie9999

This is a favorite at family gatherings. Tastes just like a bakery. The only change was the whipped topping, if I going to go through the trouble to make a pie from scratch, I'm going to use real whipped cream

Reviewed on Jun. 02, 2011 by WendyHopper

Absolutely wonderful pie. Everyone who tries it wants it again and again.

Reviewed on Apr. 26, 2011 by anne weaver

my daughter has made this for years and we all love it. my granddaughter and i made it for easter and we'll definitely make it again.

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