Lemon Truffle Pie

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* Exported from MasterCook *

 

Lemon Truffle Pie

 

Recipe By :Pillsbury, The Best from 50 Years of BAKE-OFF

Serving Size : 10 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 Pillsbury pie crust (from 15-oz pkg)

1 cup sugar

2 tablespoons cornstarch

2 tablespoons all purpose flour

1 cup water

2 egg yolk -- beaten

1 tablespoon butter or margarine

1/2 teaspoon grated lemon peel

1/2 cup lemon juice

6 ounces white vanilla chips OR chopped white

chocolate baking bar

1 8 oz package 1/3 less fat cream cheese (Neufchatel) -- softened

1/3 cup whipping cream

1 tablespoon sliced almonds -- toasted

 

Heat oven to 450F. Prepare pie crust as diected on package for one-crust baked

shell using a 9-inch pie pan. Bake at 450F for 9 to 11 minutes or until light

golden brown. Cool 30 minutes or until completely cooled.

Meanwhile, in medium saucepan, combine sugar, cornstarch, and flour; mix well.

Gradually sttir in water until smooth. Cook over medium heat until mixture

boils, stirring constantly. Reduce heat; cook 2 minutes, stirring constantly.

Remove from heat. Stir about 1/4 cup of hot mixture into egg yolks; blend well.

Add egg yolk mixture to mixure in saucepan. Cook over medium-low heat until

mixture comes to a boil, stirring constantly. Cook 2 minutes, stirring

constantly.

Remove from heat. Stir in margarine, lemon peel, and lemon juice. Transfer 1/3

cup hot filling to small saucepan; cool remaining lemon mixture 15 minutes. Add

vanilla chips to hot filling in saucepaan; stir over low heat just until chips

are melted.

In small bowl, beat cream cheese until fluffy. Add melted vanilla chip mixture;

beat until well blended. Spread over bottom of cooled baked shell. Spoon lemon

mixture over cream cheese layer. Refrigerate 2 to 3 hours or until set.

In another small bowl, beat whipping cream until stiff peaks form. Pipe or

spoon over pie, garnish with toasted almonds. Store in refrigerator.

 

Source:

" Pillsbury Classic Cookbooks, May 1999 "

 

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Per serving: 141 Calories (kcal); 6g Total Fat; (34% calories from fat); 1g

Protein; 23g Carbohydrate; 57mg Cholesterol; 17mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1 1/2

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0