Lemon Supreme Pie
A friend and I often visit a local restaurant for pie and coffee. When they stopped carrying our favorite lemon supreme pie, 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
Reviews
I substitute 3/4 cup of heavy cream whipped stiff with a tsp of vanilla and some sugar to taste in place of Cool Whip. You can use powdered sugar if you want to avoid graininess. Fold this cream carefully into the cream cheese mix to keep the fluff.
Is the whipped topping in the recipe Cool Whip? What may I substitute if it is Cool Whip please? Help I’m in the UK a Cool Whip free country ?????
was so Yummy!
This pie is FANTASTIC! My family loved it. Of course, one must watch the crust as it bakes so it doesn't burn. I'd recommend putting the lemon filling under or in the middle of the cream cheese filling as some of it slid off the top as I carried it down the stairs.
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Haven’t made it yet bcz I was looking for a legit brand of lemon pie filling-found it
If you follow the baking directions for this pie, you will be sorely disappointed as it will be burned
I have made this several times. It's a good pie but I don't care for the rubbery cornstarch texture of the lemon. I just make the lemon layer like lemon meringue pie filling, and I have even made it with lemon curd. It's still a good pie, either way.
This is overrated. It doesn't have a strong lemon flavor, and it tastes more like eating cream cheese out of the tub.