Tuesday, May 29, 2012
Not sure why “truffle” is in the title of this memorable pie, but doesn’t it just sound elegant? It doesn’t take a very large slice to satisfy you - it’s rich, sweet, and tart - all at the same time. Three creamy layers keep you guessing what is in each one. I’ve made this three times, and it doesn’t last long...
I tried this for the first time at a dessert buffet, and when I asked the cook for the recipe - I was refused. I can’t be critical of this person, but good recipes are impossible to keep “secret”. I guess that’s why I don’t worry about sharing my favorite recipes - it only gains you friendships. When I see some of “my” recipes printed in cookbooks, on websites, and shared with others as “theirs” - it makes me smile. Imitation is the sincerest form of flattery...
On the US Copyright website, it says that copyright law does not protect recipes that are mere listings of ingredients - just a substantial literary expression - a description, explanation, or illustration, for example - that accompanies a recipe or formula or to a combination of recipes, as in a cookbook.
Do I change things up? You bet I do - and so do all of you. All I ask is that those who print my recipes state the source - it’s only polite. This recipe originated in the cookbook - Lion House Pies. An awesome resource, and I plan to learn a lot more from it in the future.
I’ve changed this recipe from the original because it’s just too heavy on the cream cheese layer. I personally love the lemon layer - and IT should be the focus of the pie (in my opinion). What will make you scratch your head as you enjoy it is the addition of white chocolate - it adds a depth to the pie that is amazing. I also “stabilized” the whipped cream layer so it cuts and serves without falling apart.
If you want the original recipe from Lion House Pies, you’ll need to buy the book (I can’t justify printing it out verbatim). This adaptation is delicious!
You'll find the recipe here at: