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Cream Cheese Lemon Truffle Pie


CREAM CHEESE LEMON TRUFFLE PIE
Kneaders Bakery & Cafe Restaurant Recipe

baked 9 inch pie shell
1/2 cup water
3 tablespoons sugar
1 egg
1 tablespoon cornstarch
zest of 1/2 lemon
1 1/2 tablespoons fresh lemon juice
2 teaspoons butter
1 cup vanilla chocolate chips or coins
1 (8 oz.) package cream cheese
1 cup whipped cream sweetened with powdered sugar
1 tablespoon toasted almonds

Toast almonds on a parchment covered cookie sheet at 350 degrees until golden brown. Set aside to cool.

Put water, sugar, lemon zest in a saucepan and bring to a boil. In a large mixing bowl, mix egg and corn starch. Slowly add hot water to egg mixture in the bowl, and then pour entire mixture back into the pan. Stirring continually, heat until thickened. Remove from the heat. Add lemon juice and butter. Stir until mixture has cooled to 100 degrees.

Pour 1/2 of the hot filling in a bowl. This will be used as the second layer of the pie. Add vanilla chips to the filling remaining in the pan. Stir until chips are melted. In a second bowl, place softened cream cheese. Add the hot vanilla chip mixture to the cream cheese and beat together. Spread this mixture in the bottom of the pie shell. Spread the remaining lemon filling on top. Chill for two hours.

Top with sweetened whipped cream and garnish with toasted almonds. Makes 1 pie. Keep refrigerated until time to serve.

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