Lemon Truffle Pie
  • Servings: 8
  • 9" pie crust, baked and cooled
  • 1 cup sugar
  • 2 Tbsp. cornstarch
  • 2 Tbsp. flour
  • 1 cup water
  • 2 egg yolks
  • 1 Tbsp. butter
  • 1/3 cup lemon juice
  • 1-1/2 cups white chocolate chips
  • 8 oz. pkg. cream cheese, softened
  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.
  2. 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.
  3. 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 1-2 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.
This fantastic pie has a cream cheese and white chocolate base and a tart lemon topping.