Creamy Lemon Supreme Pie

     I wanted to give a sweet recipe today... This recipe is for a Creamy Lemon Supreme Pie.  It is very very good. I love it because it is a cross between a cheesecake and a pie... I just love the cream cheese in this pie.  it is a must make if you love lemon and even if you don't, you will still like this pie and it is sooo pretty!! I hope you enjoy!

Creamy Lemon Supreme Pie

Crust

• 12 lemon creme-filled cookies
• 3 tablespoons butter or margarine melted

Filling

• 2 lemons
• 1 pkg. lemon cook and serve pudding and pie filling
• ½ cup sugar
• 2 cups water, divided
• 2 egg yolks
• 1 tabelspoon butter or margarine
• 2 pkgs 8 ounce cream cheese, softened
• ½ cup powdered sugar
• 2 cups whipping cream

Lightly spray a 9 inch pie pan. For crust, finely chop cookies using a food processor. Combine cookie crumbs and melted butter in a bowl until moist.  Press the crumb mixture into your pie pan. Refrigerate crust while preparing the filling.

For filling zest lemons to measure 1 ½ tsp of zest. Then juice lemons to measure ¼ cup of lemon juice. Combine pudding pudding mix, sugar, ¼ cup of the water and egg yolks in a small saucepan, stir until blended. Stir in remaing 13/4 cups water. Cook over medium heat stirring constantly until mixture comes to a full boil; remove from heat. Set aside 1 /2 cup of the pudding; cool slightly. Whisk butter and lemon juice into remaing pudding in saucepan; cool 15 minutes, stirring twice.

In a large mixing bowl, combine cream cheese and powdered sugar; mix well. Whisk in reserved ½ cup lemon pudding and 1 tsp of the lemon zest. Fold in 2 cups of whipped topping. Spread over crust

Stir remaing lemon pudding mixture and evenly spoon over cream cheese filling spreading gently. Then refrigerate at least 6 hours. Then decorate with more whipping cream and the leftover lemon zest.