Lemon Supreme Pie Recipe

Preheat oven to 450 °. Line unpricked pie shell with a double thickness of heavy-duty foil. Bake 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack. For lemon filling, combine 3/4 cup granulated 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, 2 minutes. Remove from heat; stir in butter, lemon peel and food coloring, if desired. 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. Refrigerate 1/2 cup for garnish. Spread remaining cream cheese mixture into pie shell; top with lemon filling. Refrigerate overnight. Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; insert a #21 star tip. Transfer reserved cream cheese mixture to bag. Pipe stars onto pie. Refrigerate.