Tuesday, November 8, 2011

Lemon Truffle Pie

A nice, refreshing lemon pie. This reminded John of a pie he had on his mission, but they ate it frozen. I liked the creamy texture and it had great flavor, but I think next time I'd add a little more lemon juice to intensify the lemon flavor.

John's Rating: 8
Recipe from: Double Batch

1 graham cracker crust (I used a premade one and I had enough filling to make 2 pies...so if you want one large pie, use a larger pan)

3 tablespoons cornstarch
1/3 cup sugar plus 1/4 cup sugar, divided
1 1/2 cups water
5 tablespoons lemon juice
zest from 2 lemons
4 egg yolks, beaten
1 1/2 tablespoons butter
1 cup white chocolate chips
2 (8-ounce) packages cream cheese, room temperature

Cool Whip

Mix cornstarch and 1/3 cup sugar in a medium saucepan; add water and stir. Stir in lemon juice and lemon zest. In a separate bowl beat egg yolks with a fork; add 1/4 cup sugar and mix well. Add this mixture to the first and whisk together. Cook on medium heat, stirring constantly until mixture boils for one minute.

Remove from heat; add butter and stir until melted. Remove 1 1/2 cups of liquid and reserve for top layer. Add while chocolate chips to remaining liquid and stir until they are melted and mixed in well. Cut the cream cheese in small cubes and add to the white chocolate mixture. Stir until well mixed and smooth. (I used my kitchen aid to mix it all together.)

Pour mixture into graham cracker crust. Pour the reserved lemon sauce on top and chill at least 2 hours. (I chilled 24 hours) Spread whipped topping on top of the pie and serve.

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