Lemon Truffle Pie

One of my all time favorite desserts is a double layer lemon pie that is made with a delicious cream cheese layer as well as a tangy lemon curd filling. Topped with freshly whipped cream it's amazing. It's similar to the Lemon Deluxe pies that restaurants like Perkins used to sell (although I admit I've not been to a Perkins in about 7 years so I don't know if they still carry them?). I've been making my own version for 11 years so I have no need to buy theirs! *grin*

My family however, loves chocolate. So when I saw this recipe last year I copied it down and added it to my collection. I wanted to make a double layer lemon pie today for tonights dessert but when I saw this version in my files I realized I still had some white chocolate chips left over from Christmas baking, so I have everything on hand to make this version instead!

Lemon Truffle Pie

9" pie crust, baked and cooled
1 cup sugar
2 Tbsp. cornstarch
2 Tbsp. flour
1 cup water
2 egg yolks
1 Tbsp. butter
1/3 cup lemon juice
1-1/2 cups white chocolate chips
8 oz. pkg. cream cheese, softened

Beat egg yolks in a small bowl. Combine sugar, cornstarch and flour in a heavy saucepan. Using a wire whisk, stir in water until smooth. Cook this mixture over medium heat until boiling, stirring constantly.

Cook and stir for 2 minutes. Stir about 1/4 cup of cooked mixture into egg yolks and blend. Return egg yolk mixture to saucepan and cook 2 more minutes, stirring constantly. Remove from heat and stir in butter and lemon juice.

Transfer 1/2 cup of the cooked lemon filling to a small bowl with the white chocolate chips. Set rest of lemon filling aside. Microwave the chip mixture on low 1-2 minutes or until chips are melted, stirring until smooth. Beat cream cheese and add vanilla chip-lemon filling mixture and beat well. Spread over cooled crust. Spoon lemon mixture over the cream cheese layer. Refrigerate 4 hours to set.Print Friendly and PDF