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Friday, April 15, 2011

LEMON TRUFFLE PIE





INGREDIENTS
Crust
1
box softened as directed on box
Filling
1
cup sugar
2
tablespoons cornstarch
2
tablespoons Pillsbury BEST® all-purpose flour
1
cup water
2
egg yolks, beaten
1
tablespoon butter or margarine
1/2
teaspoon grated lemon peel
1/4
cup lemon juice
1
cup white vanilla baking chips or chopped white chocolatebaking bar (6 oz)
1
package (8 oz) 1/3-less-fat cream cheese (Neufchâtel), softened
Topping
1/2
cup whipping cream
1
tablespoon sliced almonds, toasted*
DIRECTIONS
  • 1Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie pan. Bake 9 to 11 minutes or until light golden brown. Cool completely, about 30 minutes.
  • 2In 2-quart saucepan, mix sugar, cornstarch and flour. Gradually stir in water until smooth. Cook over medium heat, stirring constantly, until mixture boils. Reduce heat to low; cook 2 minutes, stirring constantly.
  • 3Remove from heat. Stir about 1/4 cup hot mixture into egg yolks until well blended. Stir egg yolk mixture into mixture in saucepan. Cook over low heat, stirring constantly, until mixture boils. Cook 2 minutes, stirring constantly.
  • 4Remove from heat. Stir in butter, lemon peel and lemon juice. Place 1/3 cup hot filling in 1-quart saucepan; cool remaining lemon mixture 15 minutes. Stir vanilla chips into hot filling in 1-quart saucepan; cook and stir over low heat just until chips are melted.
  • 5In small bowl with electric mixer, beat cream cheese on medium speed until fluffy. Beat in melted vanilla chip mixture until well blended. Spread in bottom of cooled baked shell. Spoon lemon mixture evenly over cream cheese layer. Refrigerate until set, 2 to 3 hours.
  • 6In another small bowl with electric mixer, beat whipping cream on high speed until stiff peaks form. Pipe or spoon whipped cream over pie. Garnish with toasted almonds. Store in refrigerator.