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Caribbean Truffle Pie

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by: Moogie
Updated Apr 25, 2021
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A sweet and tart tropical dream pie!

Caribbean Truffle Pie

  • Prep Time 60 min
  • Total 3 hr 10 min
  • Servings 8
  • Ingredients 17
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Ingredients

Ingredients for crust:

  • 1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count)
  • 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
Make With
Pillsbury Pie Crust

Instructions

  • Step 
    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.) Unroll pie crust. 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.
  • Step 
    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.
  • Step 
    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.
  • Step 
    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.
  • Step 
    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

No nutrition information available for this recipe
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