Sunday, May 3, 2009
Kneaders Cream Cheese Lemon Truffle Pie
If you ever get to take a trip to Utah, put Kneaders on your must stop list. It is a cute little place with amazing bread, pastries, breakfasts, and sandwiches. I found this recipe of one of their pies a few years ago and make it every Easter and usually once or twice more throughout the year. It is rich and creamy and lemony and absolutely to die for!
Kneaders' Cream Cheese Lemon Truffle Pie
Baked 9” pie shell
½ cup water
3 Tablespoons sugar
1 Tablespoon cornstarch
Zest of ½ lemon
1 ½ Tablespoons fresh lemon juice
2 teaspoons butter
1 cup vanilla chocolate chips or coins
1 (8 oz) package cream cheese
1 cup whipped cream sweetened with powdered sugar
1 Tablespoon toasted almonds
Toast almonds on a parchment covered cookie sheet at 350 degrees until golden brown. Set aside to cool.
Put water, sugar, lemon zest in a saucepan and bring to a boil.
In a large mixing bowl, mix egg and corn starch.
Slowly add hot water to egg mixture in the bowl, and then pour entire mixture back into the pan. Stirring continually, heat until thickened.
Remove from the heat. Add lemon juice and butter. Stir until mixture has cooled to 100 degrees.
Pour ½ of the hot filling in a bowl. This will be used as the second layer of the pie. Add vanilla chips to the filling remaining in the pan. Stir until chips are melted. In a second bowl, place softened cream cheese. Add the hot vanilla chip mixture to the cream cheese and beat together. Spread this mixture in the bottom of the pie shell.
Spread the remaining lemon filling on top. Chill for two hours.
Top with sweetened whipped cream and garnish with toasted almonds. Makes 1 pie. Keep refrigerated until time to serve.