Lemon Truffle Pie
1 9 inch pie crust, baked and cooled
1 cup sugar
2 tablespoons cornstarch
2 tablespoons flour
1 cup water
2 egg yolks
1 tablespoon butter
1/3 cup lemon juice
1 1/2 cups white chocolate chips
1 8-ounce package cream cheese, softened
Combine sugar, cornstarch and flour. Stir in water until smooth. Cook
over medium heat until boiling, stirring constantly. Cook 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.
Transfer 1/2 cup of the cooked lemon filling to small bowl with the
vanilla milk chips. Set rest of lemon filling aside. Microwave the chip
mixture on low 1-2 minutes or until chips are melted. 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.
Serves 8.
Source: http://groups.yahoo.com/group/RECIPEcafe/
17FEB2005
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