LEMON TRUFFLE PIE

Lemon Truffle Pie image

Provided by @MakeItYours

Number Of Ingredients 13

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1 box Pillsbury® refrigerated pie crusts, softened as directed on box
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 chocolate baking bar (6 oz)
1 package (8 oz) 1/3-less-fat cream cheese (Neufchâtel), softened
1/2 cup whipping cream
1 tablespoon sliced almonds, toasted*

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.