Lemon Truffle Pie

1 baked pie crust

1 cup granulated sugar
2 tablespoons corn starch
2 tablespoons flour
1 cup cold water
2 egg yolks (beaten slightly)
1 tablespoon margarine
1/4 cup lemon juice
6 ounces vanilla chips or white baking bar
8 ounces cream cheese
1/2 cup whipping cream (for topping)

In medium saucepan, combine sugar, cornstarch and flour. Mix well. Gradually stir in water until smooth. Cook over medium heat until mixture boils, stirring constantly. Reduce heat and cook 2 minutes, stirring constantly.

Remove from heat, stir about 1/4 cup of the hot mixture into egg yolks and blend well. Add egg yolk mixture to mixture in saucepan. Cook over low heat until mixture boils, stirring constantly. Cook 2 minutes, stirring constantly. Remove from heat and stir in margarine and lemon juice.

Transfer 1/3 cup of hot filling to smaller saucepan. Cool remaining lemon mixture 15 minutes.

Add vanilla chips to hot filling in small saucepan. Stir over low heat just until chips are melted.

In a small bowl, beat cream cheese until fluffy. Add melted vanilla chip mixture and beat until well blended. Spread this over bottom of cooled crust. Spoon lemon mixture over the cram cheese layer.

Refrigerate 2 to 3 hours before serving. Whip cream before serving and spoon over pie slices.

Keep refrigerated.