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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Great pie. Ingredients:
1 15 oz package pillsbury all ready pie crusts |
1 cup sugar |
2 tbsp cornstarch |
2 tbsp flour |
1 cup water |
2 egg yolks, beaten |
1 tbsp butter |
1/2 tsp grated lemon peel |
1/4 cup lemon juice |
1 cup (6 oz) vanilla milk chips |
1 8 oz package cream cheese, soft |
1/2 cup whipping cream |
1 tbsp sliced almonds, toasted |
Directions:
1. Prepare pie crust according to package directions for unfilled one crust pie using 9inch pie pan. Bake at 450 degrees for
2. 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 butter, lemon peel and lemon juice. Transfer 1/3 cup 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. Garnish with toasted almonds. Store in refrigerator.
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