Lemon Supreme Pie

Baker's Square Copycat Recipe

1 (9-inch) unbaked deep-dish pastry shell (see recipe)

Lemon Filling 
1 1/2 cups sugar
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)
2/3 cup fresh lemon juice

Cream Cheese Filling
2 packages (one 8 oz. and one 3 oz.) cream cheese, softened
3/4 cup powdered sugar
1 1/2 cups nondairy whipped topping
1 tablespoon fresh lemon juice

Line unbaked and unpricked pastry shell with a double thickness of heavy duty foil. Bake at 450 degrees for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.

In a saucepan, combine sugar, cornstarch and salt. Stir in water; bring to boil over medium-high heat. Reduce heat; cool 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, careful not to over mix. cool to room temperature, about 1 hour.

In a mixing bowl, beat cream cheese and sugar until smooth. fold in whipped topping an lemon juice. Refrigerate 1/2 cup for garnish. Spread remaining cream cheese mixture into shell; top with lemon filling. Chill overnight. Place reserved cream cheese mixture in a pastry bag with a star tip and pipe stars onto pie. Store in refrigerator.


  1. A definite family favorite! I use heavy whipping cream with 1/2 cup of powdered sugar instead of the "cool-whip". Myer lemons make for a slightly sweeter topping.

    1. Did you mix the heavy whipping cream and powdered sugar separately and then fold it in?