Tuesday, September 14, 2010
Lemon Truffle Pie
This recipe came from a student when I taught Cosmetology. She always brought in great treats for celebrations.
What you need:
1- 9 inch pie shell, baked and cooled.
1 C granulated sugar
2 TBSP cornstarch
2 TBSP all-purpose flour
1 C water
2 egg yolks, beaten
1 TBSP butter
1/2 tsp grated lemon peel
1/4 C lemon juice
1 C vanilla milk chips or 6 oz. pkg. white baking bar, chopped
1 8 oz. pkg. light cream cheese, softened
In medium saucepan, combine sugar, cornstarch, and flour; mix well. Gradually stir in water until smooth. Cook over medium heat until mixture thickens and boils. Stir frequently. Reduce heat; cook two minutes. Remove from heat. Add a small mount to the yolks, blend together, pour yolks into sauce pan. Return to medium heat and until mixture comes to a boil. Stir frequently, or constantly. DO NOT ALLOW IT TO BURN. Reduce heat and cook two minutes. Remove from heat and stir in butter, lemon peel and juice.
In a separate sauce pan stir together the vanilla chips and 1/3 of lemon mixture. Cook over low heat until chips melt.
Beat cream cheese until fluffy. Add in the vanilla milk chip mixture. Pour into pie shell. Spoon remaining lemon mixture on top.
Chill 2-3 hours.
You can top it with whipping cream and toasted almonds.