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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
  • Total Time
    Prep: 45 min. + chilling Cook: 10 min. + chilling
  • Makes
    8 servings


  • Dough for single-crust deep-dish pie
  • 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
  • 11 ounces cream cheese, softened
  • 3/4 cup confectioners' sugar
  • 1-1/2 cups whipped topping
  • 1 tablespoon lemon juice


  • On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim 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 until edge is golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. 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.

Test Kitchen Tips
  • Cornstarch needs just a few minutes of boiling to thicken a sauce, gravy or dessert filling. If it cooks too long, the cornstarch will begin to lose its thickening power. Carefully follow the recipe for the best results.
  • Go for freshly squeezed lemon juice when preparing this pie. Bottled lemon juice, which is from concentrate, won’t provide the same bright, fresh flavor.
  • Try 50 of our best pies, from classic to new favorites.

  • Editor's Note
    Combine 1-1/2 cups all-purpose flour and 1/4 tsp. salt; cut in 2/3 cup cold butter until crumbly. Gradually add 3-6 Tbsp. ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap and refrigerate 1 hour.
    Nutrition Facts
    1 piece: 625 calories, 35g fat (22g saturated fat), 90mg cholesterol, 501mg sodium, 73g carbohydrate (47g sugars, 1g fiber), 5g protein.


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    Average Rating:
    • Katina
      Jan 9, 2021

      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.

    • Sharen
      Dec 31, 2020

      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 ?????

    • Lou Ann
      Dec 21, 2020

      was so Yummy!

    • imacook2000
      Sep 5, 2020

      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.

    • Ellen
      Jun 8, 2020

      No comment left

    • adela_cooper
      Apr 20, 2020

      No comment left

    • Psalm127-3
      Dec 21, 2019

      Haven’t made it yet bcz I was looking for a legit brand of lemon pie filling-found it

    • Flenner
      Dec 13, 2019

      If you follow the baking directions for this pie, you will be sorely disappointed as it will be burned

    • vsailaway
      Sep 15, 2019

      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.

    • James
      Apr 27, 2019

      This is overrated. It doesn't have a strong lemon flavor, and it tastes more like eating cream cheese out of the tub.