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Pies: Lemon Truffle Pie *

Source of Recipe

Judy Williams


List of Ingredients

1 package pie crust (9 inch)
2 tablespoons water
2 tablespoons flour
2 tablespoons cornstarch
2 egg yolks -- beaten
1/2 teaspoon lemon peel -- grated
1 cup vanilla chips
1/2 cup whipping cream
1 cup water
1 tablespoon butter
1/4 cup lemon juice
1 8 ounce light cream cheese




Recipe

Heat oven to 450ºF. Bake pie crust according to unfilled 1 crust pie directions. Bake 9-11 minutes. Cool completely. In medium saucepan, combine sugar, cornstarch and flour; mix well. Stir in water until smooth. Cook over medium high until it boils, stirring constantly. Reduce heat and cook 2 minutes, stirring constantly. Remove from heat. Stir 1/4 of the hot mix into the yolks; blend well. Add egg yolk mix to saucepan. Cook over low until it boils, stir constantly. Cook 2 minutes more. Remove from heat. Stir in butter, lemon peel and rind.

Transfer 1/3 of the mix to small saucepan; cool remaining lemon mixture 15 minutes. In small saucepan, add vanilla chips and stir over low heat just until it melts. In small bowl, beat cheese until fluffy. Add chip mixture and beat until it is well mixed. Spoon over bottom of crust. Spoon lemon mix over cheese layer. Refrigerate 2-3 hours. Beat whipping cream to stiff peaks and spoon over pie. Keep refrigerated.