Lemon Truffle Pie - cooking recipe

Ingredients

1 (9 inch) pie crusts, baked and cooled (or 9-inch Graham Cracker Crust)
2 cups purchased lemon curd (or homemade)
1 1/3 cups white chocolate chips
1 (8 ounce) package cream cheese, softened

Preparation

In small microwave-safe bowl, combine 1/2 cup of the lemon curd with the white chocolate chips. Microwave on 30% power for 2 minutes, remove and stir. Continue microwaving on 30 second intervals, stirring after each interval, until chips are melted and mixture is smooth. Do not overheat or the chips will stiffen.
In a medium bowl, beat cream cheese until fluffy and light. Gradually beat in white chocolate chip mixture until fluffy and smooth. Spread in bottom of prepared and cooled pie crust.
Spoon and spread remaining lemon curd over the cream cheese filling. Cover and chill for at least 4 hours until set.