For an easier version of this pie, buy a jar of best-quality lemon curd and make Updated Lemon Truffle Pie.
Prep Time: 25 minutes
Cook Time: 25 minutes
Chilling time: 4 hours
Total Time: 4 hours, 50 minutes
Yield: 8 servings
Ingredients:
- 1 9-inch Graham Cracker Pie Crust OR Hot Water Pastry, baked and cooled
- 2 egg yolks
- 1 cup sugar
- 1 Tbsp. cornstarch
- 2 Tbsp. flour
- 3/4 cup water
- 2 Tbsp. butter
- pinch salt
- 6 Tbsp. lemon juice
- 1-1/3 cups white chocolate chips
- 8 oz. pkg. cream cheese, softened
- 1 cup fresh raspberries, if desired
Preparation:
Beat egg yolks in a small bowl until smooth. Combine sugar, cornstarch and flour in a medium microwave-safe bowl. Using a wire whisk, stir in water until smooth. Microwave this mixture on high power for 2 minutes; remove and stir. Microwave for 1-2 minutes longer, stirring after each minute, until mixture is thickened.
Stir 1/3 cup of cooked mixture into egg yolks in small bowl and blend with wire whisk until smooth. Return egg yolk mixture to remaining mixture in medium bowl and microwave 1-1/2 to 2-1/2 more minutes, stirring with whisk after each minute, until the mixture coats the back of a spoon and reaches 160 degrees F. Stir in butter, salt, and lemon juice with wire whisk.
Transfer 1/2 cup of the cooked lemon filling to a small microwave-safe 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.
Place cream cheese in medium bowl and add vanilla chip-lemon filling mixture; beat well until smooth. 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.
