While I don't consider myself a "pie person", I do occasionally like a slice. I prefer the cool and creamy pies as opposed to fruit pies.
This Lemon Truffle Pie has been in my family for quite a while. I think my dad found it in our local newspaper. When he was forced to take an early retirement, he tried to find ways to keep himself busy. He spent a lot of time in the kitchen, with soups and pies being his specialties. When he made this pie one weekend I came home from college (again, I said "quite a while") we all were immediately hooked.
This is easily my favorite pie. I love the sweet and creamy white chocolate cream cheese layer, and when paired with the tangy lemon curd layer, it really is a match made in heaven.
The recipe instructions may seem a bit tedious, but the extra work and the extra dirty dishes are so worth it. I promise!
Lemon Truffle Pie
Recipe loosely adapted from Pillsbury
1 graham cracker crust pie shell
1 cup sugar
2 tablespoons cornstarch
2 tablespoons all-purpose flour
1 cup water
2 egg yolks, beaten
1 tablespoon butter
1/2 teaspoon lemon zest
1/4 cup lemon juice
1 cup chopped white chocolate bar or white chocolate chips
1 (8oz) package of cream cheese, softened
Prepare pie shell according to directions.
In a 2-quart saucepan, mix together the sugar, cornstarch and flour. Gradually stir in the water until smooth. Cook over medium heat, stirring constantly, until the mixture boils. Reduce the heat to low and cook 2 minutes, stirring constantly.
Remove from the heat and stir in about 1/4 cup of the hot mixture into the beaten egg yolks until well blended. Stir egg yolk mixture into the mixture in the saucepan. Cook over low heat, stirring constantly, until the mixture boils. Cook 2 minutes, stirring constantly.
Remove from the heat. Stir in the butter, lemon zest, and lemon juice. Place 1/3 cup hot filling mixture in 1-quart saucepan; cool the remaining lemon mixture for 15 minutes. Next, stir in the white chocolate chips into the hot mixture; cook and stir over low heat just until the chips are melted.
In a small bowl with an electric mixer, beat the cream cheese on medium speed until fluffy. Beat in melted white chocolate chip mixture until well blended. Spread in the bottom of cooled pie shell. Spoon lemon mixture evenly over the cream cheese layer. Refrigerate until set, which is about 2-3 hours.