Lemon Truffle Pie
1 prepared pie shell Filling: 1 cup sugar 2 Tbsp cornstarch 2 Tbsp flour 1 cup water 2 egg yolks, beaten 1 Tbsp margarine or butter 1/2 tsp grated lemon peel 1/4 cup lemon juice 6 oz (1 cup) vanilla milk chips or chopped white baking bar 1 (8 oz) pkg light cream cheese (Neufchatel), softened 1/2 cup whipping cream 1 Tbsp. sliced almonds, toasted
Heat oven to 450 F. Bake pie shell for 9 to 11 minutes or until lightly browned, cool completely.
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 the hot mixture into egg yolks, blend well. Add egg yolk mixture to mixture in saucepan. Cook over low heat until mixture boils, 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 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, cream cheese until fluffy. Add melted vanilla milk ship mixture, beat until well blended. Spread over bottom of cooled crust. Spoon lemon mixture over cream chesse 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. 8 to 10 servings. 350 calories per 1/10 of recipe
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