Smooth and Creamy Lemon Truffle Pie |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 10 |
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This pie is the one to make for special occasions. It takes a bit of time, but is well worth the effort. Ingredients:
1 (15 ounce) package refrigerated pie crusts |
1 cup sugar |
3 tablespoons cornstarch |
1 cup water |
1/4 cup lemon juice |
2 egg yolks, beaten |
1 tablespoon margarine or 1 tablespoon butter |
1/2 teaspoon lemon zest, grated |
6 ounces vanilla chips (1 cup) |
1 (8 ounce) package light cream cheese, softened |
1/2 cup whipping cream |
1 tablespoon sliced almonds, toasted |
Directions:
1. Heat oven to 450.
2. Prepare pie crust according to package directions for one-crust baked shell using 9-inch pie pan.
3. (Refrigerate remaining crust for a later use.) Bake at 450 for 9-11 minutes or until light golden brown.
4. Cool completely.
5. In a medium saucepan, combine sugar and cornstarch; mix well.
6. Gradually stir in water, lemon juice and egg yolks; blend well.
7. Cook over medium heat until mixture boils, stirring constantly.
8. Reduce heat; cook 2 minutes, stirring constantly.
9. Remove from heat; stir in margarine and lemon peel.
10. Transfer 1/3 cup of hot filling to small saucepan; cool remaining lemon mixture 15 minutes.
11. Add vanilla milk chips to hot filling in small saucepan; stir over low heat just until chips are melted.
12. In a small bowl, beat cream cheese until fluffy.
13. Add melted vanilla milk chip mixture; beat until well blended.
14. Spread over bottom of cooked crust.
15. Spoon cooled lemon mixture over cream cheese layer.
16. Refrigerate 2 to 3 hours or until set.
17. In a small bowl, beat whipping cream until stiff peaks form.
18. Pipe or spoon over pie.
19. Garnish with toasted almonds.
20. Store in refrigerator.
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