Lemon Truffle Pie #2

By carvalhohm

Ingredients

• 1 pie crust for 9″ pie
• 1 cup sugar
• 2 tablespoons cornstarch
• 2 tablespoons all-purpose flour
• 2 egg yolks, beaten
• 1 tablespoon butter
• 1/2 teaspoon grated lemon peel
• 1/4 cup lemon juice
• 1 cup white vanilla chips
• 1 (8-oz.) pkg. Neufchatel cream cheese, softened
• whipped cream
• lemon zest

Details

Servings 10
Adapted from simplysavvyrecipes.com

Preparation

Step 1

Heat oven to 450F. Prepare pie crust and line a 9″ pie pan with the crust. Bake at 450F for 9-11 minutes or until light brown. Cool completely.

In a medium saucepan, combine sugar, cornstarch and flour. Gradually stir in water until smooth. Cook over medium heat until mixture boils, stirring constantly. Reduce heat and cook for 2 minutes, stirring constantly.

Remove from heat. Stir in about ¼ cup of hot mixture into egg yolks and blend well. Slowly add egg yolk mixture to mixture in saucepan, stirring constantly. Cook and stir over low heat until mixture boils. Cook for 2 more minutes, stirring constantly.

Remove from heat and stir in butter, lemon peel and lemon juice. Transfer ⅓ cup hot filling to a small saucepan and cool the remaining lemon mixture for 15 minutes. Add vanilla chips to hot filling in small saucepan. Cook and stir over low heat just until chips are melted.

In a mixing bowl, beat cream cheese until fluffy. Add melted vanilla chip mixture and beat until well blended. Spoon over cooled baked pie crust. Spoon lemon mixture over cream cheese layer. Refrigerate for 2-3 hours or until set.

Spoon or pipe whipped cream over pie. Garnish with lemon zest.