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Lemon Truffle Pie

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Lemon Truffle Pie
  • Prep 1 hr 10 min
  • Total 3 hr 10 min
  • Ingredients 13
  • Servings 10
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Savor each forkful of this smooth, light-yet-rich dessert. Lemon juice and lemon peel provide a bright bit of tartness to balance the sweet filling.
By Pillsbury Kitchens
Updated Jan 12, 2010
Bake-Off® Contest 35, 1992
Bake-Off® Contest 35, 1992
Patricia Kiewiet
LaGrange, Illinois

Ingredients

Crust

  • 1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box

Filling

  • 1 cup sugar
  • 2 tablespoons cornstarch
  • 2 tablespoons Pillsbury BEST® all-purpose flour
  • 1 cup water
  • 2 egg yolks, beaten
  • 1 tablespoon butter or margarine
  • 1/2 teaspoon grated lemon peel
  • 1/4 cup lemon juice
  • 1 cup white vanilla baking chips or chopped white chocolate baking bar (6 oz)
  • 1 package (8 oz) 1/3-less-fat cream cheese (Neufchâtel), softened

Topping

  • 1/2 cup whipping cream
  • 1 tablespoon sliced almonds, toasted*

Steps

  • 1
    Heat oven to 450°F. 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 to low; cook 2 minutes, stirring constantly.
  • 3
    Remove from heat. Stir about 1/4 cup 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. Place 1/3 cup hot filling in 1-quart saucepan; cool remaining lemon mixture 15 minutes. Stir vanilla chips into hot filling in 1-quart 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 evenly over cream cheese layer. Refrigerate until set, 2 to 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.

Tips from the Pillsbury Kitchens

  • tip 1
    *To toast almonds, spread on cookie sheet; bake at 350°F 5 to 7 minutes, stirring occasionally, until golden brown. Or spread almonds in thin layer in microwavable pie pan; microwave on High 4 to 7 minutes, stirring frequently, until golden brown.

Nutrition Information

390 Calories, 21g Total Fat, 4g Protein, 44g Total Carbohydrate, 32g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
390
Calories from Fat
190
Total Fat
21g
33%
Saturated Fat
12g
58%
Trans Fat
0g
Cholesterol
80mg
27%
Sodium
210mg
9%
Potassium
115mg
3%
Total Carbohydrate
44g
15%
Dietary Fiber
0g
0%
Sugars
32g
Protein
4g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
2%
2%
Calcium
8%
8%
Iron
0%
0%
Exchanges:
1 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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