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Caribbean Truffle Pie

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Caribbean Truffle Pie
  • Prep Time 60 min
  • Total Time 3 hr 10 min
  • Servings 8
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A sweet and tart tropical dream pie!

Ingredients

Ingredients for crust:

1
(15 ounce) refrigerated pie crust
2
tablespoons coconut

Ingredients for streusel:

1/4
cup all-purpose flour
1/4
cup sugar
4
teaspoons unsalted butter
1/4
cup coconut

Ingredients for filling:

1
(2.9 ounce) package lemon pudding mix, not instant
1/2
cup sugar
3
tablespoons lime juice
2
egg yolks
2
cups water
1
teaspoon grated lime peel
1
cup white chocolate chips
1
(8 ounce) package cream cheese, softened
6
tablespoons sour cream

Ingredients for topping:

1/2
cup heavy whipping cream
lime slices

Directions

  • 1 Heat oven to 450° F. Allow 1 crust pouch to stand at room temperature for 15 to 20 minutes. (Refrigerate remaining crust for a later use.) Remove pie crust from pouch. Unfold crust; remove plastic sheet. Sprinkle with 2 tablespoons coconut; press in lightly. Carefully lift crust off second plastic sheet. Place crust, coconut side up, in 9-inch pie pan; press in bottom and up sides of pan. Flute edge;pierce crust generously with fork. Bake at 450° F for 9 to 11 minutes or until golden brown. Cool crust while preparing streusel and filling. Reduce oven temperature to 425° F.
  • 2 In small bowl, combine flour and 1/4 cup sugar. With pastry blender or fork, cut in butter until mixture resembles coarse crumbs. Stir in 1/4 cup coconut. Spread mixture in ungreased shallow baking pan. Bake at 425° F for 4 to 8 minutes or until golden brown, stirring every minutes. Set aside.
  • 3 In medium saucepan, combine pudding mix, 1/2 cup sugar, lime juice and egg yolks; mix well. Stir in 2 cups water. Cook and stir over medium heat until mixture comes to a full boil. Remove from heat; stir in lime peel. In small bowl, combine white chocolate chips and 1/2 cup of the hot pudding mixture; stir until chips are melted.
  • 4 In small bowl, beat cream cheese until light and fluffy. Add white chocolate chip mixture; beat until smooth. Spoon and spread in baked crust. Stir sour cream into remaining pie filling mixture; blend well. Spoon and spread over cream cheese layer. Refrigerate 2 hours or until chilled.
  • 5 In small bowl, beat whipping cream until stiff peaks form. Pipe or spoon around edge of pie; garnish with line slices. Sprinkle streusel in center of pie. Store in refrigerator. Serves 8.
Nutrition Information 
No nutrition information available for this recipe
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