Lemon Truffle Pie – page 310 of “Pillsbury Baking Book”
I found this years ago in the Pillsbury Baking Book and it is the most delicious pie I have ever made. It is creamy and delicious. I make it when guests come for dinner and they rave over it. It tastes so good, I am posting it because I want others to be able to experience the decadence.
Crust:
1 refrigerated pie crust for 9 inch pie crust (from 15 – oz. pkg.)
Filling:
1 cup sugar (I used Extra Fine Baker’s Sugar)
2 tablespoons cornstarch
2 tablespoons all purpose flour
1 cup water
2 egg yolks, beaten
1 tablespoon butter
1 tablespoon grated lemon peel
¼ cup lemon juice
1 cup vanilla milk chips
1 (8-oz.) pkg. cream cheese, softened
Topping:
½ cup whipping cream
1 tablespoon sliced almonds, toasted
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Heat oven to 450 degrees. Prepare pie crust for one-crust baked shell
using 9-inch pie pan. Prick crust with
fork. Bake at 450 for 10 to 14 minutes
or until light golden brown. Cool 10
minutes.
-
In medium saucepan, combine sugar, cornstarch
and flour; mix well. Gradually stir in
water until smooth. Cook over medium
heat until mixture thickens and boils, stirring constantly. Reduce heat; cook 2 minutes, stirring
constantly. Remove from heat.
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Blend about ¼ cup of hot mixture into egg
yolks. Gradually stir yolk mixture into
hot mixture in saucepan. Cook over low
heat until mixture comes to a boil, stirring constantly. Cook 2 minutes, stirring constantly.
-
Remove from heat; stir in butter, Lemon peel and
lemon juice. Place 1/3 cup of hot lemon
mixture in small saucepan; cool remaining mixture 15 minutes. Add vanilla milk chips to hot lemon mixture
in small saucepan. Stir over low heat
just until chips are melted.
-
In small bowl, beat cream cheese until
fluffy. Add vanilla milk chip mixture;
beat until well blended. Spread over
bottom of cooled, baked pie shell. Spoon
remaining 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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Yield 8 to 10 servings.
