Lemon Truffle Pie

*Ok Debbie, A year later here it goes.

1 Cup Sugar
2 Tablespoons cornstarch
2 Tablespoons flour
1 Cup water
2 Egg Yolks
1 Tablespoon butter
1/3 Cup lemon juice
1 1/2 Cups vanilla milk chips (preferably Nestle)
1 8 oz Package cream cheese softened

Combine sugar, cornstarch, and flour in heavy saucepan. With wire wisk, stir in water until smooth. Cook over medium heat until boiling, stirring constantly. Cook 2 minutes. Stir about 1/4 cup of cooked mixture into eggs yolks and blend. Return egg yolk mixture to sauce pan and cook 2 more minutes stirring constantly. Remove from heat and stir in butter and lemon juice.

Transfer 1/2 cup of cooked lemon filling to small bowl with the vanilla milk chips. Set rest of lemon filling aside. Microwave the chip mixture on low 1-2 minutes stirring occasionally, until chips are melted. Beat cream cheese and add vanilla chip/lemon filling mixture and beat well. Spread into baked and cooled pie crust. Spoon remaining lemon filling over the cream cheese layer. Refridgerate 4 hours to set. Top with whipped cream.

* this is how the recipe is written, I like the lemon so much I sometimes make just a little more than called for. It is really good on its own as well served with whipped cream.