Unusual recipes

Caribbean Truffle Pie

Caribbean Truffle Pie


Make with

Pillsbury Pie Crust

Ingredients for crust:

1

(15 ounce) refrigerated pie crust

Ingredients for streusel:

1/4

cup all-purpose flour

4

teaspoons unsalted butter

Ingredients for filling:

1

(2.9 ounce) package lemon pudding mix, not instant

1

teaspoon grated lime peel

1

cup white chocolate chips

1

(8 ounce) package cream cheese, softened

Ingredients for topping:

1/2

cup heavy whipping cream

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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.

No nutrition information available for this recipe


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