Pillsbury Most Requested Recipes™ - Pies, Tarts & More - (Page 55) worth the extra time Lemon Truffle Pie Prep Time: 1 Hour 10 Minutes Ready in: 3 Hours 10 Minutes Servings: 10 Crust 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. Nutrition information per serving: 1 SeRviNg: Calories 400 (Calories from Fat 200); Total Fat 23g (Saturated Fat 12g); Cholesterol 80mg; Sodium 210mg; Total Carbohydrate 45g (Dietary Fiber 0g; Sugars 32g); Protein 5g exChaNgeS: 1 Starch, 2 Other Carbohydrate, 41/2 Fat 1 Pillsbury® refrigerated pie crust (from 15-oz box), softened as directed on box Filling 1 2 2 1 2 1 1 /2 1 /4 1 cup sugar tablespoons cornstarch tablespoons all-purpose flour cup water egg yolks, beaten tablespoon butter or margarine teaspoon grated lemon peel cup lemon juice 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 1. Heat oven to 450°F. Make 1 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 Pillsbury Most Requested Recipes™ 55 Cook’s Note 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. »
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