Prep Time: 25 minutes
Cook Time: 25 minutes
Ingredients:
- 9" pie crust, baked and cooled
- 2 egg yolks
- 1 cup sugar
- 1 Tbsp. cornstarch
- 3 Tbsp. flour
- 3/4 cup water
- 1/4 cup orange juice
- 2 Tbsp. butter
- pinch salt
- 1/3 cup lemon juice
- 1-1/2 cups white chocolate chips
- 8 oz. pkg. cream cheese, softened
- 1 cup fresh raspberries
Preparation:
Make Hot Water Pastry one-crust version, blind-bake, and cool completely.Beat egg yolks in a small bowl. Combine sugar, cornstarch and flour in a heavy saucepan. Using a wire whisk, stir in water and orange juice until smooth. Cook this mixture over medium heat until boiling, stirring constantly. Cook and stir for 2 minutes. Stir 1/4 cup of cooked mixture into egg yolks and blend with wire whisk until smooth. Return egg yolk mixture to saucepan and cook 2 more minutes, stirring constantly with whisk. Remove from heat and stir in butter, salt, and lemon juice.
Transfer 1/2 cup of the cooked lemon filling to a small bowl with the white chocolate chips. Set rest of lemon filling aside. Microwave the chip mixture on low 1-2 minutes or until chips are melted, stirring until smooth. Beat cream cheese and add vanilla chip-lemon filling mixture and beat well. Spread over cooled crust. Spoon remaining lemon mixture over the cream cheese layer and spread evenly. Refrigerate 4 hours to set. Top with raspberries, then slice to serve. 8 servings
