Pie Recipes
Lemon Truffle Pie
Savor each forkful of this smooth, light-yet-rich Lemon Truffle Pie. Lemon juice and lemon peel provide a bright bit of tartness to balance the sweet filling.
Prep: 1 hr 10 min | Total: 3 hr 10 min | Yield: 10 servings
Ingredients
Crust
- 1 box Pillsbury® refrigerated pie crusts, softened as directed on box
Filling
- 1 cup granulated sugar
- 2 tablespoons cornstarch
- 2 tablespoons Pillsbury Best® all-purpose flour
- 1 cup water
- 2 egg yolks, beaten
- 1 tablespoon butter
- 1/2 teaspoon grated lemon peel
- 1/4 cup lemon juice
- 1 cup white vanilla baking chips or chopped white chocolate baking bar (6 ounces)
- 1 (8 ounce) package 1/3-less-fat cream cheese (Neufchâtel), softened
Topping
- 1/2 cup whipping cream
- 1 tablespoon sliced almonds, toasted*
Instructions
- Heat oven to 450 degrees F.
Crust
- 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.
Filling
- 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.
Topping
- 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.
Notes
* To toast almonds, spread on cookie sheet; bake at 350 degrees F for 5 to 7 minutes, stirring occasionally, until golden brown. Or spread almonds in thin layer in microwavable pie pan; microwave on HIGH for 4 to 7 minutes, stirring frequently, until golden brown.
Nutrition
Per serving: Calories 390 (Calories from Fat 190), Total Fat 21g (Saturated Fat 12g, Trans Fat 0g), Cholesterol 80mg; Sodium 210mg; Total Carbohydrate 44g (Dietary Fiber 0g, Sugars 32g), Protein 4g
Percent Daily Value*: Vitamin A 8.00%; Vitamin C 2.00%; Calcium 8.00%; Iron 0.00%
Exchanges: 1 Starch; 2 Other Carbohydrate; 4 Fat
Carbohydrate Choices: 3
* Percent Daily Values are based on a 2,000 calorie diet.
Attribution
Recipe and photo used with permission from:
Pillsbury