Caribbean Truffle Pie

Caribbean Truffle Pie

2 hours 30 minutes

  • Serving Size:   8
  • Weight Watcher Points:   30
  • Central American
  • Caribbean
  • dessert
  • ... Ingredients Loading

Heat oven to 450 degrees. 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; prick crust generously with fork.

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.

Spread mixture in ungreased shallow baking pan.

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.

Sprinkle steusel in center of pie. Store in refrigerator.

Caribbean Truffle Pie

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