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September 12, 2008, Newsletter Issue #243: Lemon Truffle Pie
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Tip of the Week
This fantastic pie from the 1992 Pillsbury Bake-Off has a cream cheese and white chocolate base and a tart lemon topping. Itīs one of my favorites.
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 cups vanilla milk chips 1 8-ounce package cream cheese, softened
Combine sugar, cornstarch and flour in heavy saucepan. With wire whisk, 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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