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Lemon Truffle Pie

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.


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