I love pies, love lemons, add cream cheese and white chocolate and I’m in heaven! This is my all time favorite Lemon Pie recipe. It takes a little longer to prepare than most of my recipes, but if you’re a lemon lover, it’s well worth your time.
Lemon Truffle Pie
1 (9-inch) baked pie shell, cooled
1 cup sugar
2 tablespoons cornstarch
2 tablespoons 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) vanilla milk chips or chopped white baking bar
1 (8-oz.) pkg. reduced-fat cream cheese (Neufchatel), softened
1/2 cup whipping cream
1 tablespoon sliced almonds, toasted
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 low heat until mixture boils, stirring constantly. Cook 2 minutes, stirring constantly.
Remove from heat. Stir in margarine, lemon peel and lemon juice. Transfer 1/3 cup of hot filling to small saucepan; cool remaining mixture 15 minutes. Add vanilla milk chips to hot filling in small saucepan; stir over low heat just until chips are melted.
In small bowl, beat cream cheese until fluffy. Add melted vanilla milk chip mixture; beat until well blended. Spread over bottom of baked pie 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.
From Pillsbury Classics Cookbooks, Fall 1995