Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass
Bake 9 to 11 minutes or until light golden brown. Cool completely, about
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
Spoon lemon mixture evenly over cream cheese layer.
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
Store in refrigerator.
Prep Time: 1 Hr 10 Min Total Time: 3 Hr 10 Min Makes: 10 servings
* 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 4 to 7 minutes, stirring frequently,
until golden brown.
Nutritional Information 1 Serving (1 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
Exchanges: 1 Starch; 2 Other Carbohydrate; 4 Fat
Carbohydrate Choices: 3
*Percent Daily Values are based on a 2,000 calorie diet.