This past weekend was a particularly difficult one. Time that I would have liked to spend at the pool and in the kitchen were spent sitting at a desk working on a never-ending class project for my upcoming trip to China. As always, I went into the weekend full of ambition thinking I could do it all. Hours and hours of homework? No problem! Baking for the blog too? You bet! Man, was I wrong.
Something had to give and this time the homework beat out the baking. So to make up for it I’m leaving you with this delicious recipe from the vault*: lemon supreme pie.
Pie, lemon, and cream cheese are three of my favorite things. Throw them all together and they make this wonderful copycat Village Inn pie. Village Inn is one of Colorado’s many fine dining establishments (not to be confused with fine-dining), and is renowned for its pies. This one happens to be my favorite.
With pie crusts I typically apply a simpler-is-better philosophy , but this pie is an occasion in itself and I went with something a little more special. Yes, that means cream cheese.
That’s it from me. Back to the books. Enjoy!
- 1 pie crust, store bought or homemade
- 1 1/4 cups sugar, divided
- 6 Tbsps cornstarch
- 1/2 tsp salt
- 1 1/4 cups water
- 2 Tbsps unsalted butter
- 2 tsp grated lemon peel
- 4 to 5 drops yellow food coloring
- 1/2 cup lemon juice
- 2 packages (one 8 ounces, one 3 ounces) cream cheese, softened
- 3/4 cup confectioners' sugar
- 1 1/2 cups whipped topping
- 1 Tbsp lemon juice
- Fit pie your pie crust to a 9-inch pie plate and bake at 450 degrees until golden, about 12 minutes. Remove from oven. That's all the baking you'll need to do.
- In medium saucepan, combine 3/4 cup sugar, cornstarch and salt. Stir in water until smooth.
- Bring to a boil over medium-high heat. Reduce heat; add the remaining sugar.
- Cook 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. Cool to room temperature, about 1 hour.
- As filling is cooling, beat the cream cheese and sugar in a large bowl 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 cooled lemon filling.
- Refrigerate overnight.
- Place the cream cheese for garnish in a pastry bag with piping tip; pipe along pie as you wish.
- Store in the refrigerator until it's time to eat.