Lemon Supreme Pie

This is the pie I wanted to make this year for Thanksgiving but I already made a traditional pumpkin, pecan pie, and double layer pumpkin chiffon. 3 pies so far... and there are only five of us! LOL. I'll put this on the back burner to make in a week or two 'just because'. This is one of my families favorite pies. I've been making this particular recipe since around 1997. We've never found one we like better.

LEMON SUPREME PIE

1 baked pie shell
1 1/2 c sugar
6 T corn starch
1/2 t salt
1 c water
2 T butter
2 t graded lemon zest
2/3 c lemon juice
12 oz. cream cheese
3/4 c powdered sugar
2/3 c heavy cream
1 T lemon juice

In a saucepan combine sugar, cornstarch and salt. Add water and bring to a boil. Reduce heat, cook and stir 2 minutes until smooth and clear. Remove from heat, stir in butter, lemon peel and lemon juice. Cool to room temperature, about 1 hour.

In a bowl mix cream cheese and powdered sugar. Fold in the whipped cream and lemon juice. Save 1/2 c for garnish. Spread the remaining into the pastry shell. Top with the lemon filling. Chill 8 hours. Garnish with reserved whipped cream mixture.