Caribbean Truffle Pie

Serves: 8
Total Calories: 458


1/2 (15-ounce) package refrigerated pie crust (1 crust)
2 tablespoons coconut

1/4 cup all-purpose flour
1/4 cup sugar
4 teaspoons margarine or butter
1/4 cup coconut

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 lime peel
1 cup white chocolate chips, vanilla or chopped white baking bar
1 (8-ounce) package cream cheese, softened
6 tablespoons dairy sour cream

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.

Nutritional Facts:

Serves: 8
Total Calories: 458
Calories from Fat: 267

This Caribbean Truffle Pie recipe is from the Pillsbury Best of the Bake-Off® Cookbook Cookbook. Download this Cookbook today.

More Recipes from the Pillsbury Best of the Bake-Off® Cookbook Cookbook:
08: Pies and Tarts
Almond Macaroon Cherry Pie
Apple Date Pie
Apple Nut Cookie Tart
Apple Nut Lattice Tart
Apricot Coconut Cream Pie
Apricot Tea Tart
Buttered Rum Banana Pecan Pie
Caramel Candy Pie
Caribbean Truffle Pie
Cherry-Berry Pie
Chocolate Caramel Satin Pie
Chocolate Dream Pie
Chocolate Orange Layer Pie
Chocolate Silk Pecan Pie
Chocolate Swirl Coconut Almond Tart
Chocolate-Laced Apricot Walnut Tart
Coconut Fudge Crescent Tart
Coffee Crunch Chocolate Tart
Company's Coming Cashew Pie
Cranberry Cheesecake Tart
Cream Cheese Brownie Pie
French Silk Chocolate Pie
Frost-on-the-Pumpkin Pie
Fudge Crostata with Raspberry Sauce
Grandmother's Raisin Cream Pie
Lemon Cloud Pie
Lemon Luscious Pie
Luscious Almond Caramel Pie
Melba Streusel Pie
Mystery Pecan Pie
Open Sesame Pie
Orange Kist Coconut Cream Pie
Peacheesy Pie
Peanut Butter Luster Pie
Pecan Caramel Tart
Pennsylvania Dutch Cake and Custard Pie
Pineapple Blueberry Cream Tart
Pineapple Crunch Pie
Raspberry Angel Cream Pie
Strawberry Devonshire Pie
Taffy Apple Cheesecake Pie
Tangy Crescent Nut Tart
Taste o' Lemon Cream Tart
Toffee Dream Pie
Topsy Turvy Apple Pie
Vienna Chocolate Pie
White Chocolate Pecan Mousse Pie
Winter Fruit Pie

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