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Caribbean Truffle Pie
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This luscious pie was a 1996 winner in the Pillsbury Grand National Bake-Off Contest.
Pastry for a one crust pie, 9 inch
2 tbl. coconut
Streusel:
1/4 cup flour
1/4 cup sugar
4 tsp. butter
1/4 cup coconut
Filling:
1 (2.9 oz.) pkg. lemon pudding and pie filling mix (not instant)
1/2 cup sugar
3 tbl. lime juice
2 egg yolks
2 cups water
1 tsp. grated lime peel
1 cup white vanilla chips or chopped white chocolate baking bar
1 8 oz.) pkg. cream cheese, softened
6 tbl. sour cream
Topping and garnish:
1/2 cup whipping cream
lime slices, cut into fourths
Line pie pan with pastry dough. Press the 2 tbl. coconut lightly into the crust. On the bottom and up the sides.
Flute edges. Prick crust generously with a fork.
Bake for 9-11 minutes at 450*
Cool crust while preparing streusel and filling. Reduce oven temperature to 425*
In a 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 pan. Bake at 425* for 4-8 minutes or until light golden brown, stirring every minute. Set aside.
In a 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 a small bowl, combine vanilla chips and 1/2 cup of the hot pudding mixture. Stir until the chips are melted.
In a small bowl, beat cream cheese until light and fluffy. Add vanilla chip mixture; beat until smooth. Spoon and spread 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 a small bowl, beat whipping cream until stiff peaks form. Pipe or spoon around edge of pie. Garnish with lime slices. Sprinkle streusel in the center of the pie.
Keep refrigerated.
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