Caribbean Truffle Pie

By commercecook

This lemon-lim pie hits the spot on a warm summer evening.

Ingredients

• Crust:
• 1 package (15 oz.) refrigerated pie crusts
• 2 tablespoons coconut
• Streusel:
• 1/4 cup all-purpose flour
• 1/4 cup sugar
• 4 teaspoons butter
• 1/4 cup coconut
• Filling"
• 1 package (2.9 oz.) lemon pudding and pie filling (not instant)
• 1/2 cup sugar
• 3 tablespoons lime juice
• 2 egg yolks
• 2 cups water
• 1 teaspoon grated lime peel
• 1 cup vanilla milk chips or a chopped white baking bar
• 1 package (8 oz.) cream cheese, softened
• 6 tablespoons sour cream
• Topping and Garnish
• 1/2 cup whipping cream
• Lime slices, cut into fourths

Preparation

Step 1

Crust;
Heat oven to 450 degrees. Allow 1 crust to stand at room temperature for 15-20 minutes. Unfold crust and sprinkle with coconut. Place crust, coconut side up in a 9 inch pie pan; press in bottom and up sides of pan. Flute edge, prick crust generously with fork. Bake for 9-11 minutes or until golden brown. Cool crust while preparing streusel and filling.

Reduce oven temperature to 425 degrees.

Streusel:
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 on ungreased, shallow baking pan. Bake at 425 degrees for 4-8 minutes or until light golden brown, stirring every minute. Set aside.

Filling:
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 small bowl, combine vanilla chips and 1/2 cup of the hot pudding mixture; blend well. Stir until chips are melted.

In a small bowl, beat cream cheese until light and fluffy. Add vanilla milk 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.

Garnish:
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.