Lemon Truffle Pie
9 inch pie crust
2 tbl flour
2 egg yolks
1 tbl butter
1/3 c lemon juice
1 1/2 c white chocolate chips
8 oz cream cheese
Beat yolks in a bowl and set aside.
Combine sugar, cornstarch, and flour in sauce pan-wire wisk in water until smooth.
Cook on medium until boiling-always stirring.
Stir for two minutes while boiling, then remove from heat.
Add 1/4 c of this mixture to the egg yolk bowl and mix, then pour it back in to the pan and put back on burner and boil and stir for another two minutes. Remove from heat and add the butter and 1/3 c lemon juice to that pan and stir it up.
Put half of the lemon mixture in to a small bowl and add the white chocolate chips. Microwave on low to melt any remaining chips. Add the cream cheese and use mixer until smooth. Spread this on the bottom of pie crust.
Pour the remaining lemon mixture from pan on top of the cream cheese/chocolate chip.
1/2cup peanut butter
1/2cup mini chips
Mix everything together in medium bowl until thoroughly incorporated.
Let chill in fridge for 30 min.
Roll into balls and enjoy!
Store in airtight container for up to one week.
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