Lemon Truffle Pie

Mix cornstarch and 1/3 cup sugar in a medium saucepan add water and stir. Stirn 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 the liquid and reserve for the top layer. Add white chocolate chips to the remaining liquid and stir until they are melted and mixed in well. Cut the cream cheese into small cubes and add to the white chocolate mixture. Stir until well mixed and smooth. (An electric hand mixer works well 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 2 tablespoons sugar and vanilla. Spread whipped cream over lemon filling. Garnish with toasted sliced almonds.