Lemon Truffle Pie

This recipe is from a recipe card picked up at the grocery store in
front of the display for Pillsbury All Ready Pie Crusts.


    1 (15 oz.) pkg. Pillsbury All Ready Pie Crusts


    1 cup sugar
    2 tablespoons cornstarch
    2 tablespoons flour
    1 cup water
    2 egg yolks, beaten
    1 tablespoon margarine or butter
    1/2 teaspoon grated lemon peel
    1/4 cup lemon juice
    6 oz. (1 cup) vanilla milk chips or chopped white baking bar
    1 (8-oz.) pkg. light cream cheese, softened
    1/2 cup whipping cream

Heat oven to 450 degrees.  Prepare pie crust according to package
directions for unfilled one-crust pie using 9-inch pie pan.
(Refrigerate remaining crust for a later use.)  Bake at 450 for 9 to
11 minutes or until lightly browned; cool completely.

In medium saucepan, combine sugar, cornstarch and flour; mix well.
Gradually stir in water until smooth.  Cook over medium heat until
mixture boils, stirring constantly.  Reduce heat; cook 2 minutes,
stirring constantly.  Remove from heat.  Stir about 1/4 cup of hot
mixture into egg yolks; blend well.  Add egg yolk mixture to mixture
in saucepan.  Cook over low heat until mixture boils, stirring
constantly.  Cook 2 minutes, stirring constantly.  Remove from heat;
stir in margarine, lemon peel and lemon juice.  Transfer 1/3 up of
hot filling to small saucepan; cool remaining lemon mixture 15
minutes.  Add vanilla milk chips to hot filling in small saucepan;
stir over low heat just until chips are melted.

In small bowl, beat cream cheese until fluffy.  Add melted vanilla
milk chip mixture; beat until well blended.  Spread over bottom of
cooled crust.  Spoon lemon mixture over cream cheese layer.
Refrigerate 2 to 3 hours or until set.

In small bowl, beat whipping cream until stiff peaks form.  Pipe or
spoon over pie.  Store in refrigerator.  8 to 10 servings.

 Sue Davis
 Educational & School Psychology
 Indiana State University
 Terre Haute, IN  47809