Lemon Truffle Pie

This pie is so good! Someone made it at work for a birthday and I had 2 pieces! I know that's bad! Heather Kaiser

Crust

1 Pilsbury refrigerated pie crust (from 15-oz box), softened as directed on box

Filling

1 cup sugar
2 tbsp. cornstarch
2 tbsp. all purpose flour
1 cup water
2 egg yolks, beaten
1 tbsp. butter or margarine
1/2 tsp. grated lemon peel
1/4 cup lemon juice
1 cup white vanilla baking shipos or shopped white chocolate baking bar (6 oz)
1 package (8 oz) cream cheese, softened

Topping

1/2 cup whipping cream
1 tbsp. sliced almonds, toasted (these weren't on the pie I had)

Directions

1. Heat oven to 450. Make pie crust as directed on box using 9 in. pie plate. Bake 9-11 minutes or until golden brown. Cool completely, about 30 minutes.

2. In 2 qt. saucepan, mix sugar, cornstarch, and flour. Gradually stir in water until smooth. Cook over 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 qt. sacepan; cool remaining lemon mixture 15 minutes. Stir vanilla chips into hot filling in saucepan, cook and stir over low heat just until chips are melted.

5. In small bowl with mixer, beat cream cheese on medium speed until fluffy. Beat in melted vanilla chips mixture until well blended. Spread in bottom of cooled baked shell. Spoon lemon mixture evenly over cream cheese layer. Refrigerate until set, 2-3 hours.

6. In another small bowl with mixer, beat whipping cream on high speed until stiff peaks form. Pipe or spoon whipped cream over pie. Garnish with toasted almonds. Store on refrigerator.