MENU
  • Pinterest
  • Print
  • Save
  • Facebook
  • Email

Caribbean Truffle Pie

Caribbean Truffle Pie
  • Prep 60 min
  • Total 3 hr 10 min
  • Servings 8
A sweet and tart tropical dream pie!
Updated July 15, 2015
Make With
Make With
Pillsbury Pie Crust

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

Steps

  • 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
© 2020 ®/TM General Mills All Rights Reserved