Best Lemon Truffle Pie Recipes
SMOOTH AND CREAMY LEMON TRUFFLE PIE
This pie is the one to make for special occasions. It takes a bit of time, but is well worth the effort.
Provided by Chris from Kansas
Categories Pie
Time 45m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- 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.
LEMON TRUFFLE PIE
An adaptation of the Pillsbury Bakeoff's cream cheese and white chocolate pie with a tart lemon topping, but with an easy microwave preparation. Use no less than a 9" cooked dough or graham cracker crust to accommodate the filling. Also, use the best quality lemon curd you can find or prepare your own. Give yourself time for the cream cheese to soften or the mixture will become grainy. Chill time not included. Note: If using the graham cracker crust to gain a more crisp texture I highly recommend to bake the crust about 5-10 minutes. I like Realtor's suggestion of a Vanilla Wafer crust. Also, see her easy and eggless recipe for Lemon curd recipe #429423.
Provided by gailanng
Categories < 60 Mins
Time 35m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- In small microwave-safe bowl, combine 1/2 cup of the lemon curd with the white chocolate chips. Microwave on 30% power for 2 minutes, remove and stir. Continue microwaving on 30 second intervals, stirring after each interval, until chips are melted and mixture is smooth. Do not overheat or the chips will stiffen.
- In a medium bowl, beat cream cheese until fluffy and light. Gradually beat in white chocolate chip mixture until fluffy and smooth. Spread in bottom of prepared and cooled pie crust.
- Spoon and spread remaining lemon curd over the cream cheese filling. Cover and chill for at least 4 hours until set.
LEMON TRUFFLE PIE
A light & rich dessert that I got from one of my foodie calendars. Cream cheese and lemon curd filling.....LOVE IT! The 2nd time I made it, I made a graham cracker crust instead.
Provided by S I
Categories Pies
Time 1h10m
Number Of Ingredients 15
Steps:
- 1. Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie pan. Bake for 9 to 11 minutes or until light golden brown. Cool completely, about 30 minutes.
- 2. In 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.
- 3. Remove 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.
- 4. Remove 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.
- 5. In 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.
- 6. In 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.
LEMON-LIME TRUFFLE PIE
Prepare for an amazing dessert with Lemon-Lime Truffle Pie. Lemon-Lime Truffle Pie is creamy and delicious, it's filled with bright citrus flavors and rich white chocolate. It's sure to be a hit with your family!
Provided by My Food and Family
Categories Home
Time 3h20m
Yield 10 servings
Number Of Ingredients 7
Steps:
- Microwave chocolate and 1/2 cup COOL WHIP in microwaveable bowl on HIGH 1 to 1-1/2 min. or until chocolate is completely melted and mixture is well blended, stirring after 1 min. Stir in zest. Spread onto bottom of crust; sprinkle with half the nuts.
- Beat pudding mixes and milk in medium bowl with whisk 2 min. Stir in 1-1/2 cups of the remaining COOL WHIP; pour into crust.
- Cover with remaining COOL WHIP. Refrigerate 3 hours or until firm. Sprinkle with remaining nuts.
Nutrition Facts : Calories 330, Fat 15 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 5 mg, Sodium 370 mg, Carbohydrate 0 g, Fiber 0.9255 g, Sugar 0 g, Protein 4 g
LEMON TRUFFLE PIE
Savor each forkful of this smooth, light-yet-rich dessert. Lemon juice and lemon peel provide a bright bit of tartness to balance the sweet filling.
Provided by @MakeItYours
Number Of Ingredients 13
Steps:
- Heat 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.
- In 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.
- Remove 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.
- Remove 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.
- In 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.
- In 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.
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