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Smooth And Creamy Lemon Truffle Pie Recipe

Indulge in this decadent Smooth & Creamy Lemon Truffle Pie, perfect for special occasions! This recipe may take a little time, but the result is a luxuriously smooth and tangy lemon filling nestled in a buttery crust, topped with a creamy truffle layer and whipped cream. Prepare to impress your guests with this unforgettable dessert!

Prep Time 45 mins
Cook Time 45 mins
Calories 652.2 kcal
Protein 15g
Rating 4.8 (5 Reviews)
Smooth And Creamy Lemon Truffle Pie

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Smooth And Creamy Lemon Truffle Pie

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How to Make Smooth And Creamy Lemon Truffle Pie

  1. Preheat oven to 450°F (232°C).
  2. Prepare pie crust according to package directions for a one-crust baked shell using a 9-inch pie pan. If using homemade crust, bake according to your recipe.
  3. Bake at 450°F (232°C) for 9-11 minutes, or until light golden brown.
  4. Cool completely on a wire rack.
  5. In a medium saucepan, whisk together 1 cup granulated sugar and 1/4 cup cornstarch.
  6. Gradually whisk in 1 cup water, 1 cup lemon juice, and 4 egg yolks until smooth.
  7. Cook over medium heat, stirring constantly, until the mixture comes to a boil.
  8. Reduce heat to low and cook for 2 minutes, stirring constantly, until thickened.
  9. Remove from heat and stir in 1/4 cup margarine and 1 tablespoon lemon zest.
  10. Pour 1/3 cup of the hot lemon mixture into a small saucepan. Set aside.
  11. Let the remaining lemon mixture cool for about 15 minutes.
  12. Add 1 cup vanilla milk chocolate chips to the small saucepan with the hot lemon mixture.
  13. Stir over low heat until the chips are completely melted and smooth.
  14. In a small bowl, beat 8 ounces of softened cream cheese until light and fluffy.
  15. Gradually add the melted vanilla milk chip mixture to the cream cheese, beating until well combined.
  16. Spread the cream cheese mixture evenly over the bottom of the cooled pie crust.
  17. Spoon the cooled lemon mixture over the cream cheese layer.
  18. Refrigerate for 2-3 hours, or until the filling is set.
  19. In a small bowl, beat 1 cup heavy whipping cream until stiff peaks form.
  20. Pipe or spoon the whipped cream over the pie.
  21. Garnish with 1/4 cup toasted slivered almonds.
  22. Store in the refrigerator.

Nutrition Information (Approximate per serving)

Sodium

20 g

Sugar

160g

Fat

90g

Carbs

22g

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Sweets & Sides Desserts European American Vegetarian Summer Recipes Holiday Recipes Baking

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60 Minutes Or Less Time To Make Course Main Ingredient Preparation Pies And Tarts Desserts Fruit Oven Refrigerator Pies Citrus Lemon Equipment