Lemon Supreme Pie

1 unbaked deep-dish pastry shell (9 inches)

Lemon Filling:
1 1/2 cups sugar
6 TBSP cornstarch
1/2 tsp salt
1 1/4 cups water
2 TBSP butter
2 tsp grated lemon peel
4 to 5 drops yellow food coloring, optional
2/3 cup lemon juice

Cream cheese filling:
2 pkgs (one 8 oz, one 3 oz) cream cheese, softened
3/4 cup confectioners' sugar
1 1/2 cups whipped topping
1 TBSP lemon juice

Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450*F for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack. In a saucepan, combine sugar, cornstarch and salt. Stir in water; bring to a boil over medium-high heat. Reduce heat; 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 (do not overmix). Cool to room temperature, about 1 hour. In a mixing bowl, beat cream cheese and sugar until smooth. Fold in whipped topping and lemon juice. Refrigerate 1/2 cup for garnish. Spread remaining cream cheese mixture into shell; top with lemon filling. Chill overnight. Place reserved cream cheese mixture in a pastry bag with a #21 star tip; pipe stars onto pie. Store in the refrigerator.
Yield: 6-8 servings