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Cook'n with Betty Crocker 
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Caribbean Truffle Pie |
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Serves: 8 Print this RecipeJulie DeMatteo - Clementon, New Jersey Bake-Off® Contest 37, 1996 Prize Winner Julie DeMatteo works in her husband's entertainment production business, so she knows the importance of dramatic presentation. Her creamy lemon-lime pie topped with coconut streusel and garnished with whipped cream and lime slices gets star billing as a special occasion dessert. 1/2 (15-ounce) package refrigerated pie crust (1 crust) 2 tablespoons coconut STREUSEL 1/4 cup all-purpose flour 1/4 cup sugar 4 teaspoons margarine or butter 1/4 cup coconut FILLING 1 (2.9 ounce) package lemon pudding and pie filling mix (not instant) 1/2 cup sugar 3 tablespoons lime juice 2 eggs yolks 2 cups water 1 teaspoon grated limes peel 1 cup white chocolate chips, vanilla or chopped white baking bar 1 (8-ounce) package cream cheese, softened 6 tablespoons dairy sour cream TOPPING AND GARNISH 1/2 cup whipping cream Lime slices, cut into fourths Heat oven to 450°F. Allow crust pouch to stand at room temperature for 15 to 20 minutes. Remove pie crust from pouch. Unfold crust. Sprinkle with 2 tablespoons coconut; press in lightly. Carefully 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°F. for 9 to 11 minutes or until golden brown. Cool crust while preparing streusel and filling. Reduce oven temperature to 425°F. In small bowl, combine flour and 1/4 cup sugar. With pastry blender or fork, cut in margarine 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 light golden brown, stirring every minute. 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 vanilla 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 vanilla 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 lime slices. Sprinkle streusel in center of pie. Store in refrigerator. Nutrition Per Serving: Calories 590; Protein 6g; Carbohydrate 61g; Fat 36g; Sodium 340mg From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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