Caribbean Truffle Pie
Caribbean Truffle Pie might be just the <b>Central American</b> recipe you are searching for. For <b>$1.58 per serving</b>, this recipe <b>covers 9%</b> of your daily requirements of vitamins and minerals. This recipe makes 8 servings with <b>703 calories</b>, <b>8g of protein</b>, and <b>43g of fat</b> each. 1 person were impressed by this recipe. Only a few people really liked this dessert. It is brought to you by Foodista. Head to the store and pick up lime, butter, lime juice, and a few other things to make it today. From preparation to the plate, this recipe takes around <b>2 hours and 30 minutes</b>. Overall, this recipe earns a <b>not so tremendous spoonacular score of 21%</b>. Similar recipes include <a href="https://spoonacular.com/recipes/caribbean-truffle-pie-709884">Caribbean Truffle Pie</a>, <a href="https://spoonacular.com/recipes/truffle-pie-386236">Truffle Pie</a>, and <a href="https://spoonacular.com/recipes/chocolate-truffle-pie-177530">Chocolate Truffle Pie</a>.
Prep Time:
0 mins
Cook Time:
0 mins
Total Time:
150 mins
Servings:
8
Ingredients
Original recipe (8 servings) → 8 servings
- •0.3 cup coconut
- •2 tablespoons coconut
- •8 ounce cream cheese
- •2 egg yolks
- •0.3 cup flour
- •0.5 cup heavy whipping cream
- •2.9 ounce lemon pudding mix
- •1 slices lime
- •3 tablespoons lime juice
- •1 teaspoon lime peel
- •15 ounce pie crust
- •6 tablespoons cream
- •0.3 cup sugar
- •0.5 cup sugar
- •4 teaspoons butter
- •2 cups water
- •1 cup chocolate chips
Directions
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.
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