Lemon Truffle Pie- Candis

1 baked 9" pie shell (can also use pre-made graham cracker crust)
1/2 cup water
2 Tbsp sugar
1 egg
1 Tbsp cornstarch
1 Tbsp sugar
zest from 1/2 lemon
1-1/2 Tbsp lemon juice
1-1/2 tsp butter
1 cup white chocolate chips
1-8oz package cream cheese
1/2 cup whipped cream, sweetened
1 Tbsp sliced almonds, toasted (optional)

Put water & 2 Tbsp sugar in pan to and bring to boil.  In large mixing bowl, mix egg, cornstarch, 1 Tbsp sugar, and lemon zest.  Slowly add hot water to egg mixture while stirring.  Return to pan and heat until thickened, stirring constantly.  Remove from heat and add butter and lemon juice.  Stir until mixed and cool.

Pour two-thirds of filling into bowl.  Add white chocolate to remaining filling in the pan.  Stir until melted (you can hold in bowl of hot water if need be).  Place cream cheese and white chocolate mixture in a mixing bowl and beat until smooth.   Spread into pie crust.  Spread remaining two-thirds lemon mixture on top.  Chill for two hours.

Top with whipped cream and garnish with sliced almonds.