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–+ servings

Lemon Supreme Pie

5 from 1 vote
This amazing pie has a creamy bottom layer and a tangy lemon top layer. Perfect for people who don't like meringue!
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Prep Time 20 minutes
Cook Time 10 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

For the Bottom:
  • 1 frozen deep-dish pie crust or make your own if you're feeling fancy!
For the Yellow Lemon Layer:
  • 1¼ cups sugar divided
  • 6 tablespoons cornstarch
  • ½ teaspoon salt
  • 1¼ cups water
  • ½ cup lemon juice fresh is best!
  • 2 tablespoons butter
  • 2 teaspoons lemon zest the yellow part of the lemon skin
  • 4-5 drops yellow food coloring totally optional
For the Cream Cheese Layer:
  • 11 ounces light cream cheese softened (one 8 oz package plus 3 oz)
  • ¾ cup powdered sugar
  • 1½ cups Cool Whip thawed
  • 1 tablespoon lemon juice

Method
 

  1. Make the yellow lemon layer first: In a pot, mix ¾ of the sugar with the cornstarch and salt. Slowly pour in the water while stirring until it's smooth.
  2. Turn on the heat to medium and bring it to a boil, stirring the whole time. Once it's boiling, turn down the heat a bit and add the rest of the sugar and the lemon juice. Keep cooking and stirring for about 2 minutes until it gets thick like pudding.
  3. Take it off the heat and mix in the butter, lemon zest, and food coloring if you're using it. Let this cool down to room temperature (about 1 hour).
  4. Now make the cream cheese layer: In a bowl, beat the softened cream cheese and powdered sugar together until it's smooth and creamy.
  5. Gently fold in the Cool Whip and 1 tablespoon lemon juice until it's all mixed together.
  6. Save some for later: Take out about ½ cup of this cream cheese mixture and put it in the fridge for later (we'll use it to decorate!).
  7. Put it all together: Spread the cream cheese mixture into the bottom of your pie crust.
  8. Pour the cooled lemon filling on top and spread it out evenly.
  9. Cover it loosely with plastic wrap and put it in the fridge overnight.
  10. When you're ready to eat it: Cut the pie into slices and put a little swirl of the saved cream cheese mixture on top of each slice.

Notes

  • If your cream cheese has lumps, your pie will have lumps! Make sure it's really soft before you start.
  • Fresh lemon juice tastes WAY better than the bottled stuff in this recipe.
  • This pie stays good in the fridge for about 3 days if you can make it last that long!
  • Want to make it extra fancy? Put a thin slice of lemon on top of each piece when you serve it!

Tried this recipe?

Let us know how it was!