Smooth And Creamy Lemon Truffle Pie - cooking recipe

Ingredients

1 (15 ounce) package refrigerated pie crusts
Filling
1 cup sugar
3 tablespoons cornstarch
1 cup water
1/4 cup lemon juice
2 egg yolks, beaten
1 tablespoon margarine or 1 tablespoon butter
1/2 teaspoon lemon zest, grated
6 ounces vanilla chips (1 cup)
1 (8 ounce) package light cream cheese, softened
1/2 cup whipping cream
1 tablespoon sliced almonds, toasted

Preparation

Heat oven to 450.
Prepare pie crust according to package directions for one-crust baked shell using 9-inch pie pan.
(Refrigerate remaining crust for a later use.) Bake at 450 for 9-11 minutes or until light golden brown.
Cool completely.
In a medium saucepan, combine sugar and cornstarch; mix well.
Gradually stir in water, lemon juice and egg yolks; blend well.
Cook over medium heat until mixture boils, stirring constantly.
Reduce heat; cook 2 minutes, stirring constantly.
Remove from heat; stir in margarine and lemon peel.
Transfer 1/3 cup of hot filling to small saucepan; cool remaining lemon mixture 15 minutes.
Add vanilla milk chips to hot filling in small saucepan; stir over low heat just until chips are melted.
In a small bowl, beat cream cheese until fluffy.
Add melted vanilla milk chip mixture; beat until well blended.
Spread over bottom of cooked crust.
Spoon cooled lemon mixture over cream cheese layer.
Refrigerate 2 to 3 hours or until set.
In a small bowl, beat whipping cream until stiff peaks form.
Pipe or spoon over pie.
Garnish with toasted almonds.
Store in refrigerator.