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Lemon Supreme Pie

1 Frozen pie crust (I use Mrs. Smith's Deep Dish)
1 .25 oz. packet of unflavored gelatin (I use Knox)
1 1/2 c. warm water
2 egg yolks slightly beaten
1 1/2 c. sugar
3 TBLS corn starch
1 TBLS butter
1/3 c. lemon juice (or juice from 1 large lemon)
2 TBLS lemon zest (or zest from 1 large lemon)
1/2 t. salt
For Cream Cheese layer
2 8 oz. packages of cream cheese softened
1/4 c. milk
1 c. powdered sugar
2 c. cool whip
2 TBLS lemon juice

Follow the instructions on the pie package for baking an UNFILLED pie crust. Allow to cool.
Make sure to have all ingredients for the lemon filling ready and accessible because you will be stirring the lemon mixture the whole time so it does not clump.
In a medium bowl, sprinkle the gelatin over warm water, stirring with a whisk for a few minutes so it does not clump.
In a medium saucepan, whisk sugar, cornstarch and the gelatin mixture over medium heat, whisking constantly until it begins to boil and thicken. This will take several minutes.
Pour a little bit of the sugar, gelatin mixture into the egg yolks and stir together for a moment and then pour egg mixture back into the pan with the gelatin mixture.
Return to heat and simmer for a few minutes while constantly whisking. Whisk in the butter, lemon juice, zest and salt and whisk until smooth.
Pour the mixture into a medium bowl and allow to cool while you prepare the cream cheese layer.
Prepare the cream cheese layer by placing cream cheese into a large mixing bowl and mix it till smooth. Add the milk and the powdered sugar and mix until well incorporated. Carefully fold Cool Whip into the cream cheese mixture until incorporated and stir in lemon juice.
Reserve 1 cup of the cream cheese mixture for garnish, cover and store in the refrigerator. Spread the rest of the cream cheese mixture on the bottom of the cooled pie crust.
There are two choices for the lemon mixture. Either wait until it is cooled and pour it over the cream cheese layer, cover and refrigerate for several hours.
OR, cover the bowl of lemon filling and store in the refrigerator for a couple hours. (if following this step, also make sure to cover the pie with the cream cheese layer and store in the refrigerator as well) Once it firms, place mixture in a large pastry bag and use a large star tip to pipe it onto the cream cheese layer of the pie.
After either of the above choices, use reserved cream cheese to decorate the top of the pie as desired and serve when ready.

Source recipes -Here-

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