Lemon Truffle Pie

1 graham cracker crust (see below) or baked 9-inch pie shell
3 tablespoons cornstarch
1/3 cup sugar plus 1/4 cup sugar, divided
1 1/2 cups water
5 tablespoons lemon juice
zest from 2 lemons
4 egg yolks, beaten
1 1/2 tablespoons butter
1 cup white chocolate chips
2 (8-ounce) packages cream cheese, room temperature
1 cup whipped cream
1/3 cup sugar
1/2 teaspoon vanilla extract
Toasted sliced almonds

Mix cornstarch and 1/3 cup sugar in a medium saucepan; add water and stir.  Stir in lemon juice and lemon zest.  In a separate bowl beat egg yolks with a fork; add 1/4 cup sugar and mix well.  Add this mixture to the first and whisk together.  Cook on medium heat, stirring constantly until mixture boils for one minute.

Remove from heat; add butter and stir until melted.  Remove 1 1/2 cups of liquid and reserve for top layer.  Add while chocolate chips to remaining liquid and stir until they are melted and mixed in well.  Cut the cream cheese in small cubes and add to the white chocolate mixture.  Stir until well mixed and smooth. (An electric hand mixer works great for this.)

Pour mixture into pie shell or graham cracker crust.  Pour the reserved lemon sauce on top and chill at least 2 hours.  Whip the cream until thick; add 1/3 cup sugar and vanilla.  Spread whipped cream over lemon 1 graham cracker crust (see below) or baked 9-inch pie shell.  Garnish with toasted sliced almonds.

Graham Cracker Pie Crust
From Lion House Pies

16 graham cracker squares
3 tablespoons sugar⅓ cup butter, melted

Crush graham crackers into fine crumbs or just use your food processor.  Add sugar and stir with a fork.  Pour the melted butter on top of the crumb mixture.  Stir until crumbs are moist.  Pour mixture into a 9-inch pie pan and gently press crumbs into the bottom and sides of pan.  This crust may be used either chilled or baked.

If a recipe calls for a baked pie shell, bake at 375 for 12 minutes.