Lemon Truffle Pie
Source: perfectentertaining.com
This fantastic pie has a cream cheese and white chocolate base and a tart lemon topping.
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 fresh lemon juice
1 1/2 cups vanilla milk chips
1 8-ounce package cream cheese, softened
Combine sugar, cornstarch and flour. Stir in water until smooth. Cook over medium heat until boiling, stirring constantly. Cook 2 minutes.
>brRemove from heat and stir in butter and lemon juice.
Transfer 1/2 cup of the cooked lemon filling to small bowl with the vanilla milk chips. Set rest of lemon filling aside. Microwave the chip mixture on low 1-2 minutes or until chips are melted.
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.
Cindy's note - I garnish with lemon peels
Serves 8.