Lemon Truffle Pie
1 9-inch Graham Cracker Pie Crust OR Hot Water Pastry, baked and cooled
2 egg yolks
1 cup sugar
1 tablespoons cornstarch
2 tablespoons flour
3/4 cup water
2 tablespoons butter
6 tablespoons lemon juice
1-1/3 cups white chocolate chips
8 oz. pkg. cream cheese, softened
1 cup fresh raspberries, if desired
Make the Graham Cracker Crust or Hot Water Pastry and cool completely.
Beat egg yolks in a small bowl until smooth. Combine sugar, cornstarch and flour in a medium microwave-safe bowl. Using a wire whisk, stir in water until smooth. Microwave this mixture on high power for 2 minutes; remove and stir. Microwave for 1-2 minutes longer, stirring after each minute, until mixture is thickened.
Stir 1/3 cup of cooked mixture into egg yolks in small bowl and blend with wire whisk until smooth. Return egg yolk mixture to remaining mixture in medium bowl and microwave 1-1/2 to 2-1/2 more minutes, stirring with whisk after each minute, until the mixture coats the back of a spoon and reaches 160 degrees F. Stir in butter, salt, and lemon juice with wire whisk.
Transfer 1/2 cup of the cooked lemon filling to a small microwave-safe bowl with the white chocolate chips. Set rest of lemon filling aside. Microwave the chip mixture on low 1-2 minutes or until chips are melted, stirring until smooth.
Place cream cheese in medium bowl and add vanilla chip-lemon filling mixture; beat well until smooth. Spread over cooled crust. Spoon remaining lemon mixture over the cream cheese layer and spread evenly. Refrigerate 4 hours to set. Top with raspberries, then slice to serve.
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