---------- Recipe via Meal-Master (tm) v8.02
  Categories: Pies
       Yield: 8 servings
       1    Single pie crust, baked
       1 c  Sugar
       2 tb Cornstarch
   1 1/2 tb Flour
       1 c  Water
       2    Egg yolks; beaten
       1 tb Butter
     1/2 ts Grated lemon peel
     1/4 c  Lemon juice
       1 c  White chocolate chips; -OR-
       6 oz -White baking bar
     250 g  Light cream cheese
     1/2 c  Whipping cream; whipped
       1 tb Sliced almonds, toasted
   In microwave-safe bowl, combine sugar, cornstarch and flour. Gradually
   stir in water until smooth. Cook on High in microwave oven until mixture
   boils, stirring several times. Reduce heat; cook 1 minute.
   Remove from oven. Stir about 1/4 cup hot mixture into egg yolks; blend
   Add yolk mixture back into hot mixture; stir well. Cook on High in
   microwave until mixture bubbles, stirring 2-3 times. Remove from the
   oven; stir in butter, peel and juice.
   Transfer 1/3 of lemon mixture to small bowl. Immediately add white
   chocolate chips and stir until melted.
   In food processor bowl, beat cream cheese until smooth. Add melted
   chocolate chip mixture and mix to blend. Spread over bottom of cooled
   crust. Spoon lemon mixture over cream cheese layer.
   Refrigerate 2 to 3 hours to set. Pipe whipped cream over pie and garnish
   with toasted almonds before serving. Serves 8-10.