Email to Stella      

Lemon: Lemon Truffle Pie

Source of Recipe

1992 Pillsbury Bake Off


Recipe Introduction

"This fantastic pie has a cream cheese and white chocolate base and a tart lemon topping. It's one of my favorites since I first saw it at the taste panel in the 1992 Pillsbury Bake-Off."

List of Ingredients

1 9 inch pie crust, baked and cooled
1 cup sugar
2 Tbsp. cornstarch
2 Tbsp. flour
1 cup water
2 egg yolks
1 Tbsp. butter
1/3 cup lemon juice
1-1/2 cups vanilla milk chips
1 8-ounce package cream cheese, softened




Recipe


Beat egg yolks in a small bowl. Combine sugar, cornstarch and flour in a heavy saucepan. Using a wire whisk, stir in water until smooth. Cook this mixture over medium heat until boiling, stirring constantly. Cook and stir for 2 minutes. Stir about 1/4 cup of cooked mixture into egg yolks and blend. Return egg yolk mixture to saucepan and cook 2 more minutes, stirring constantly. Remove from heat and stir in butter and lemon juice.

Transfer 1/2 cup of the cooked lemon filling to a small bowl with the vanilla milk chips. Set rest of lemon filling aside. Microwave the chip mixture on low 1-2 minutes or until chips are melted, stirring until smooth. Beat cream cheese and add vanilla chip-lemon filling mixture and beat well. Spread over cooled crust. Spoon lemon mixture over the cream cheese layer. Refrigerate 4 hours to set.

YIELD: 8 Servings