Lemon Truffle Pie
1 9 inch pie crust,baked and -cooled
1 cup sugar
2 Tbsp cornstarch
2 Tbsp flour
1 cup water
2 egg yolks
1 Tbsp butter
1/3 cup lemon juice
1 1/2 cup 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.
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