Smooth and Creamy Lemon Truffle Pie

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READY IN: 45mins
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat oven to 450.
  • Prepare pie crust according to package directions for one-crust baked shell using 9-inch pie pan.
  • (Refrigerate remaining crust for a later use.) Bake at 450 for 9-11 minutes or until light golden brown.
  • Cool completely.
  • In a medium saucepan, combine sugar and cornstarch; mix well.
  • Gradually stir in water, lemon juice and egg yolks; blend well.
  • Cook over medium heat until mixture boils, stirring constantly.
  • Reduce heat; cook 2 minutes, stirring constantly.
  • Remove from heat; stir in margarine and lemon peel.
  • 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 a small bowl, beat cream cheese until fluffy.
  • Add melted vanilla milk chip mixture; beat until well blended.
  • Spread over bottom of cooked crust.
  • Spoon cooled lemon mixture over cream cheese layer.
  • Refrigerate 2 to 3 hours or until set.
  • In a 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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