Cheesy Lemon Pie 18 Nov 11

Cheesy Lemon Pie – 1st place winner in Farm-City Day Homemade Pie Contest

1 – 9″ baked pie crust
1 cup sugar
1/4 cup plus 2 tsp cornstarch
1/2 tsp salt
1 cup water
2 tablespoons butter
2 tsp grated lemon peel
3-4 drops yellow food coloring, optional
1/2 cup plus 1 tsp lemon juice, divided
1 pkg cream cheese
1/2 cup powdered sugar
1 cup whipped topping, thawed

Prepare pastry and bake according to directions. Roll out pastry scraps to 1/8-inch thickness. Cut out shapes with cookie cutters. Place on baking sheet. Bake at 450 degrees for 8 minutes or until golden brown. Sprinkle with sugar. Cool on a wire rack.

In a large saucepan, combine the sugar, cornstarch and salt. Stir in water until blended. Bring to a boil; cook and stir for 2 minutes or until very thick. Remove from heat; stir in butter, lemon peel and food coloring, if desired. Gently stir in 1/2 cup lemon juice. Cool to room temperature, about 1 hour.

In a large mixing bowl, beat cream cheese and powdered sugar until smooth. Fold in whipped topping and remaining lemon juice. Spread into crust; top with lemon filling. Refrigerate for 6 hours or until top is set. Garnich with pastry cut-outs.