Lemony Truffle Pie

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