One of my most favorite pies to make and to take to any occasion! I don't think it matters what time of year! This pie is a crowd pleaser! You will not stop hearing about this amazing pie! The sweet tangy combination of lemon, cream cheese and white chocolate make this pie a winner! It will be on my Thanksgiving table this year!
Ingredients:
1 baked pie crust
1 tablespoon sliced almonds
1/2 cup water
3 tablespoon sugar
zest of 1/2 lemon
1 egg
1 tablespoon cornstarch
1 1/2 tablespoon fresh lemon juice
1 tablespoon butter
1 cup vanilla chocolate chips or coins
8 oz cream cheese. softened
1 cup sweetened whipped cream
Directions:
Toast almonds on cookie sheet at 350F, until golden brown. Set aside.
In a heavy sauce pan whisk together water, sugar and lemon zest and bring to a boil.
Meanwhile in a large mixing bowl mix egg and cornstarch. After your sugar mixture has boiled, VERY SLOWLY add sugar mixture to egg mixture in the bowl.
Pour entire mixture back into the sauce pan. Stirring continually over medium heat until thickened.
Remove from heat and add lemon juice and butter. Stir until butter is melted and mixture has slightly cooled. This mixture should be smooth, and shiny.
Pour 1/2 of the hot lemon filling into a bowl. Set this bowl aside, this will be our lemon layer of the pie.
Add vanilla chips to the filling remaining in the sauce pan. Stir until chocolate is melted. Add softened cream cheese to hot vanilla chip mixture and beat together.
To assemble:
Spread the cream cheese lemon mixture into the bottom of the baked pie shell.
Pour the set aside lemon filling on top. Chill for two hours.
Top with sweetened whipped cream and garnish with toasted almonds. Keep refrigerated until time to serve.
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