Recipe

Lemon Truffle Pie Recipe

	Askksk / All my dishes 1 year, 5 months ago Great pie. Prep:30m Servings:8	Askksk
	lemon

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Ingredients

1 15 oz package Pillsbury all ready pie crusts

1 cup sugar

2 tbsp cornstarch

2 tbsp flour

1 cup water

2 egg yolks, beaten

1 tbsp butter

1/2 tsp grated lemon peel

1/4 cup lemon juice

1 cup (6 oz) vanilla milk chips

1 8 oz package cream cheese, soft

1/2 cup whipping cream

1 tbsp sliced almonds, toasted

Directions

Prepare pie crust according to package directions for unfilled one crust pie using 9inch pie pan. Bake at 450 degrees for

9 to 11 minutes or until lightly browned; 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. Cook 2 minutes, stirring constantly. Remove from heat; stir in butter, 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, 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 form. Pipe or spoon over pie. Garnish with toasted almonds. Store in refrigerator.

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