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Lemon Truffle Pie




Source of Recipe


Internet


List of Ingredients




Crust
1 Refrigerated Pie Crust

Filling
1 cup sugar
2 tablespoons cornstarch
2 tablespoons All Purpose flour
1 cup water
2 egg yolks, beaten
1 tablespoon margarine or butter
1/2 teaspoon grated lemon peel
1/4 cup lemon juice
6 oz. (1 cup) white vanilla chips or chopped white chocolate baking bar
1 (8-oz) pkg. 1/3-less-fat cream cheese (Neufchatel), softened

Topping
1/2 cup whipping cream
1 tablespoon sliced almonds, toasted

Recipe



Heat oven to 450°F. Prepare pie crust as directed on package for one-crust baked shell using 9- inch pie pan. Bake at 450°F for 9 to 11 minutes or until light golden brown. Cool 30 minutes or until completely cooled.

Meanwhile, in medium saucepan, combine sugar, cornstarch and flour; mix well. Gradually stir in water until smooth. Cook over medium heat until mixture boils, stirring constantly. Reduce heat; cook 2 minutes, stirring constantly.

Remove from heat. Stir about 1/4 cup of hot mixture into egg yolks; blend well. Add egg yolk mixture to mixture in saucepan. Cook over medium-low heat until mixture comes to a boil, stirring constantly. Cook 2 minutes, stirring constantly.

Remove from heat. Stir in margarine, lemon peel and lemon juice. Transfer 1/3 cup hot filling to small saucepan; cool remaining lemon mixture 15 minutes. Add vanilla chips to hot filling in saucepan; stir over low heat just until chips are melted.

In small bowl, beat cream cheese until fluffy. Add melted vanilla chip mixture; beat until well blended. Spread over bottom of cooled baked shell. Spoon lemon mixture over cream cheese layer. Refrigerate 2 to 3 hours or until set.

In another small bowl, beat whipping cream until stiff peaks form. Pipe or spoon over pie. Garnish with toasted almonds. Store in refrigerator.

10 servings