Directions: |
Directions:1. Heat oven to 450º. Make pie crust as directed on box for One-Crust Baked Shell using 9 inch glass pie pan. Bake 9 to 11 minutes, or until light golden brown. Cool completely, about 30 minutes.
2. in 2-quart saucepan, mix sugar, cornstarch and flour. Gradually stir in water until smooth. Cook over medium heat, stirring constantly, until mixture boils. Reduce heat, cook 2 minutes, stirring constantly.
3. Remove from heat. Stir about ¼ c. hot mixture into egg yolks, until well blended. Stir egg yolk mixture into mixture in saucepan; cook over low heat, stirring constantly, until mixture boils. Cook 2 minutes, stirring constantly.
4. Remove from heat. Stir in butter, lemon peel and lemon juice. In 1-quart saucepan, place ⅓ c. hot filling; cool remaining lemon mixture 15 minutes. Add vanilla chips to hot filling in saucepan; cook and stir over low heat just until chips are melted.
5. In small bowl with electric mixer, beat cream cheese on medium speed until fluffy. Beat in melted vanilla chip mixture until well blended. Spread in bottom of cooled baked shell. Spoon lemon mixture over cream cheese layer. Refrigerate until set, 2 - 3 hours.
6. In another small bowl with electric mixer beat whipping cream on high speed until stiff peaks form. Pipe or spoon whipped cream over pie; garnish with toasted almonds. Store in refrigerator. |
Personal
Notes: |
Personal
Notes: To toast almonds, place on cookie sheet; bake 350º 5 to 7 minutes, stirring occasionally, until golden brown. Or spread almonds in thin layer in microwavable pie plate; microwave on High 4 to 7 minutes, stirring frequently, until golden brown.
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This recipe for Lemon Truffle Pie, by 