Lemon Truffle Pie
A cream cheese and white chocolate base with a tart lemon topping.
1 (9-inch) pie crust, baked and cooled
1 cup sugar
2 tablespoons cornstarch
2 tablespoons flour
1 cup water
2 egg yolks
1 tablespoon butter
1/3 cup lemon juice
1 1/2 cups white chocolate chips
1 (8 ounce) package 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 remaining lemon filling aside.
Microwave the chip mixture on LOW for 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.