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Ingredientes
- 1 x prepared 9" one-crust pie shell
- 1 c. sugar
- 2 Tbsp. cornstarch
- 2 Tbsp. flour
- 1 c. water
- 2 x egg yolks, beaten
- 1 Tbsp. margarine or possibly butter
- 1/2 tsp lemon peel, grated
- 1/4 c. lemon juice
- 1 c. almond bark, minced
- 9 ounce light cream cheese (Neufchatel), softened
- 1/2 c. whipping cream, whipped
- 1 Tbsp. almonds, sliced & toasted
Direcciones
- Preheat oven to 450 degrees. Prepare piecrust according to directions on the package. Bake till lightly browned; cold thoroughly. In medium saucepan, combine sugar, cornstarch, and flour; mix well. Gradually stir in water till smooth; cook over medium heat till mix boils, stirring constantly. Remove from heat. Stir about 1/4 c. of warm mix into egg yolks; blend well. Add in egg yolk mix to mix in saucepan; cook over low heat till mix boils, stirring constantly. Cook for 2 min, stirring constantly. Remove from heat; stir in margarine, lemon peel, and lemon juice. Transfer 1/3 c. of warm filling to a small saucepan. Cold remaining lemon mix for 15 min. Almond bark to warm filling in small saucepan; stir over low heat, just till chips are melted. In small bowl, beat cream cheese till fluffy. Add in melted almond bark mix; beat till well blended. Spread over bottom of cooled pie crust. Spoon lemon mix over cream cheese layer. Chill for 2-3 hrs, or possibly till set.
- In small bowl, beat whipping cream till stiff peaks form; spoon over pie.
- Garnish with toasted almonds. Store in refrigerator.
- Makes 8-10 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 92g | |
| Recipe makes 10 servings | |
| Calories 195 | |
| Calories from Fat 86 | 44% |
| Total Fat 9.57g | 12% |
| Saturated Fat 5.29g | 21% |
| Trans Fat 0.21g | |
| Cholesterol 30mg | 10% |
| Sodium 139mg | 6% |
| Potassium 84mg | 2% |
| Total Carbs 25.66g | 7% |
| Dietary Fiber 0.1g | 0% |
| Sugars 21.64g | 14% |
| Protein 2.49g | 4% |
