Lemon Supreme Pie

Line unpricked pastry shell with a double thickness of heavy duty foil. Bake at 450 degrees for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack. In a saucepan combine, 3/4 C Sugar, cornstarch and salt. Stir in water; bring to a boil over medium heat. Reduce heat; add remaining sugar. Cook and stir for 2 minutes or until thick and bubbly. Remove from the heat; stir in butter, lemon peel and food coloring. Gently stir in lemon juice(do not overmix). Cool to room temperature, about 1 hour. Do not stir. In a mixing bowl, beat cream cheese and sugar till smooth. Fold in whipped topping and lemon juice. Refrigerate 1/2 C 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 refrigerator.