Lemon Truffle Pie

Lemon Truffle Pie - a cream cheese and white chocolate base with a tart lemon topping.

Ingredients

• 1 (9-inch) pie crust, baked and cooled
• 1 cup sugar
• 2 tablespoons cornstarch
• 2 tablespoons flour
• 1 cup water
• 2 egg yolks
• 1 tablespoon butter
• 1/3 cup lemon juice
• 1 1/2 cups white chocolate chips
• 1 (8 ounce) package cream cheese, softened

Instructions

1. Beat egg yolks in a small bowl.
2. Combine sugar, cornstarch and flour in a heavy saucepan. Using a wire whisk, stir in water until smooth. Cook this mixture over medium heat until boiling, stirring constantly.
3. Cook and stir for 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.
4. Transfer 1/2 cup of the cooked lemon filling to a small bowl with the white chocolate chips. Set remaining lemon filling aside.
5. Microwave the chip mixture on LOW for 1-2 minutes or until chips are melted, stirring until smooth.
6. 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.
7. Refrigerate 4 hours to set.

Yield: 8 servings