Lemon Truffle Pie
1 package Pillsbury All ready Pie Crusts or Homemade
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 (1cup) vanilla milk chips or chopped white baking bar
1 (8oz) package light cream cheese (Neufchatel) softened
1/2 cup whipping cream
Heat over to 450 degrees. Prepare pie crust according to package directions fro
unfilled one-crust pie using 9 inch pie pan. Bake at 450 degrees for 9-11
minutes or until golden brown. Cool completely. 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. 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
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
lemon mixture over cream cheese layer. Refrigerate 2 to 3 hours or until set. In
small bowl, beat whipping cream until stiff peaks from. Pipe or spoon over pie.
Store in refrigerator. 8 to 10 servings.