Lemon Supreme Pie

1 (9-inch) unbaked deep-dish pie shell

LEMON FILLING:
1 1/4 cups sugar
6 tbsp cornstarch
1/2 tsp salt
1 1/4 cups water
2 Tbsp butter
2 tsp grated lemon peel
4 drops yellow food coloring (optional)
1/2 cup fresh lemon juice

CREAM CHEESE FILLING:
11-oz cream cheese
3/4 cup confectioners' sugar
2 Tbsp fresh lemon juice
1 1/2 cups Cool Whip

Line unpricked pie shell with a double thickness of heavy duty foil Bake at 450^F. for 8 minutes. Remove foil and bake 5 minutes longer. Cool on wire rack.

In a saucepan, combine 3/4 cup sugar cornstarch and salt. Stir in water and bring to a boil over medium-high heat. Reduce heat and add remaining sugar. Cook and stir for 2 minutes or until thickened and bubbly. Remove from heat; stir in butter, lemon peel and food coloring. Gently stir in lemon juice (do not overmix). Cool to room temperature, about 1 hour. Do not stir.

In a mixing bowl, beat cream cheese and sugar until smooth. Add lemon juice and fold in Cool Whip until well combined. Refrigerate 1/2 cup for garnish. Spread remaining cream cheese mixture in pie shell. Top with lemon filling. Chill overnight.

Place reserved cream cheese mixture in a pastry bag with a #21 start tip. Pipe stars onto pie. Store in refrigerator.

From Taste of Home magazine.