- Serving Size:   8
- Weight Watcher Points:   30
- Central American
- ... Ingredients Loading
Bake at 450 degrees for 9 to 11 minutes or until golden brown. Cool crust while preparing streusel and filling. Reduce oven temperature to 425 degrees.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.
Bake at 425 degrees for 4 to 8 minutes or until golden brown, stirring every minutes. Set aside.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.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.In small bowl, beat whipping cream until stiff peaks form. Pipe or spoon around edge of pie; garnish with line slices.