Ingredients
Dough for single-crust deep-dish pieLEMON FILLING:1-1/4 cups sugar, divided6 tablespoons cornstarch1/2 teaspoon salt1-1/4 cups water2 tablespoons butter2 teaspoons grated lemon zest4 to 5 drops yellow food coloring, optional1/2 cup lemon juiceCREAM CHEESE FILLING:11 ounces cream cheese, softened3/4 cup confectioners’ sugar1-1/2 cups whipped topping1 tablespoon lemon juice
Preparation
On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°.
Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack.
For lemon filling, combine 3/4 cup 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, about 2 minutes. Remove from heat; stir in butter, lemon zest and, if desired, food coloring. 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. Spread over pie shell.
Cover cream cheese filling with lemon filling. Refrigerate pie overnight.
If desired, dollop additional whipped topping over lemon filling. Refrigerate until serving.
