Lemon Truffle Pie
I found this recipe in the Walla Walla, Washington newspaper in 1996. I only made this once, but it was very good and worth making again.
- 8
Ingredients
- Filling:
- 1 Pie Crust, refrigerated is fine
- 1 cup Sugar
- 3 tbsp Cornstarch
- 1 cup Water
- 1/4 cup Lemon Juice
- 2 Egg Yolks, beaten
- 1 tbsp Butter
- 1 tsp Lemon Peel, grated
- 1 cup Vanilla Chips or White Baking Bar, chopped
- 1-8 oz. Light Cream Cheese, softened
- 1/2 cup Whipping Cream
- 1 tbsp Almonds, sliced and toasted
Preparation
Step 1
Heat oven to 450 degrees. Prepare pie crust according to directions for one-crust baked shell using 9-inch pie pan. Bake at 450 degrees for 9 to 1l minutes or until light golden brown. Cool completely.
In medium saucepan, combine sugar and cornstarch; mix well. Gradually stir in water, lemon juice and egg yolks; blend well. Cook over medium heat until mixture boils, stirring constantly. Remove from heat; stir in butter and lemon peel. Transfer 1/3 cup of hot filling to small saucepan; cool remaining lemon 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 cooled crust. Spoon cooled lemon mixture over cream cheese layer. Refrigerate 2 to 3 hours or until set. In small bowl, beat whipping cream until stiff peaks form. Pipe or spoon over pie. Garnish with toasted almonds. Store in refrigerator.
Tip: To toast almonds, spread nuts on a cookie sheet. Bake at 350 for 5 to 10 minutes or until light golden brown, stirring occasionally.