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Lemon Truffle Pie




Source of Recipe


Maizey






List of Ingredients



• 1 (9 inch) pie crust, baked and cooled
  
• 1 cup sugar
  
• 2 tablespoons cornstarch
  
• 2 tablespoons flour
  
• 1 cup water
  
• 2 egg yolks
  
• 1 tablespoon butter
  
• 1/3 cup lemon juice
  
• 1 1/2 cups white chocolate chips
  
• 1 (8 ounce) package cream cheese, softened
  






Instructions



1. 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 white chocolate chips. Set rest of lemon filling aside. Microwave the chip mixture on low 1 to 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.
   
2. Yield: 8 servings