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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.

Lemon Truffle Pie



  • 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 ounces)
  • 1 package (8 ounces) 1/3-less-fat cream cheese (Neufchâtel), softened


  • 1/2 cup whipping cream
  • 1 tablespoon sliced almonds, toasted*


  1. Heat oven to 450 degrees F.
  2. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie pan.
  3. Bake for 9 to 11 minutes or until light golden brown.
  4. Cool completely, about 30 minutes.
  5. In 2-quart saucepan, mix sugar, cornstarch and flour.
  6. Gradually stir in water until smooth. Cook over medium heat, stirring constantly, until mixture boils.
  7. Reduce heat to low; cook 2 minutes, stirring constantly.
  8. Remove from heat. Stir about 1/4 cup hot mixture into egg yolks until well blended.
  9. Stir egg yolk mixture into mixture in saucepan. Cook over low heat, stirring constantly, until mixture boils. Cook 2 minutes, stirring constantly.
  10. Remove from heat. Stir in butter, lemon peel and lemon juice.
  11. Place 1/3 cup hot filling in 1-quart saucepan; cool remaining lemon mixture 15 minutes.
  12. Stir vanilla chips into hot filling in 1-quart saucepan; cook and stir over low heat just until chips are melted.
  13. In small bowl with electric mixer, beat cream cheese on medium speed until fluffy.
  14. Beat in melted vanilla chip mixture until well blended.
  15. Spread in bottom of cooled baked shell.
  16. Spoon lemon mixture evenly over cream cheese layer.
  17. Refrigerate until set, 2 to 3 hours.
  18. In another small bowl with electric mixer, beat whipping cream on high speed until stiff peaks form.
  19. Pipe or spoon whipped cream over pie.
  20. Garnish with toasted almonds.
  21. Store in refrigerator.

Prep Time: 1 Hr 10 Min | Total Time: 3 Hr 10 Min | Yield: 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 0.00%

Exchanges: 1 Starch; 2 Other Carbohydrate; 4 Fat

Carbohydrate Choices: 3

* Percent Daily Values are based on a 2,000 calorie diet.

Recipe and photo credit (used with permission): Pillsbury