Lemon Supreme Pie

9 inch pie crust
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 drops yellow food coloring
1/2 cup fresh lemon juice
11 ounces cream cheese, softened
3/4 cup powdered sugar
1 1/2 cups Cool Whip®
2 tablespoons fresh lemon juice


Line unpricked crust with a double layer of foil and bake at 450 degrees for 8 minutes; remove foil and bake 5 more minutes; cool completely.

In a saucepan combine 3/4 cup sugar, cornstarch and salt. Stir in water and bring to a boil over medium heat. Reduce heat, add remaining sugar; cook and stir for 2 minutes until thick. Remove from heat and stir in butter, lemon peel and food coloring. When butter is melted add lemon juice and stir to combine; cool for 1 hour.

In a mixing bowl combine cream cheese and powdered sugar until smooth. Fold in cool whip and lemon juice. Reserve 1 cup of cream cheese mixture spread the rest into prepared pie crust; top with lemon filling. Chill pie for 4 hours then decorate with reserved cream cheese mixture