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Caribbean Truffle Pie

Name: Caribbean Truffle Pie
Prep time: 1 h
Total time: 3 h 10 min
Yield: 8
Cuisine: Caribbean
Ingredients: 1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count); 2 tablespoons coconut; 1/4 cup all-purpose flour; 1/4 cup sugar; 4 teaspoons unsalted butter; 1/4 cup coconut; 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; 1/2 cup heavy whipping cream; lime slices

2 Ratings

0 Reviews

0 Questions

Prep 60 min
Total 3 hr 10 min
Servings 8

A sweet and tart tropical dream pie!

By Tablespoon Kitchens

Updated April 25, 2021

Make With

Pillsbury Pie Crust

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

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.) 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.
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.