Caribbean Truffle Pie

caribbean truffle pie Dessert Caribbean
Caribbean Truffle Pie
  • Prep 60 min
  • Total 3 hr 10 min
  • Servings 8

A sweet and tart tropical dream pie! MORE+ LESS-

Updated July 15, 2015
Pillsbury Pie Crust
Make with
Pillsbury Pie Crust


Ingredients for crust:

(15 ounce) refrigerated pie crust
tablespoons coconut

Ingredients for streusel:

cup all-purpose flour
cup sugar
teaspoons unsalted butter
cup coconut

Ingredients for filling:

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

Ingredients for topping:

cup heavy whipping cream
lime slices


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  • 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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