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How To Make Caribbean Truffle Pie | Recipe

How To Make Caribbean Truffle Pie | Recipe

In this post, you will learn how to make Caribbean Truffle Pie and also watch our highly recommended video on how to make a (related) Recipe at the end of this post.


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Below are the ingredients and the instructions on how to make Caribbean Truffle Pie.

The Ingredients:-

  • 1/4 cup coconut
  • 2 tablespoons coconut
  • 1 package (8 ounce) cream cheese, softened
  • 2 egg yolks
  • 1/4 cup all-purpose flour
  • 1/2 cup heavy whipping cream
  • 1 package (2.9 ounce) lemon pudding mix
  • lime slices
  • 3 tablespoons lime juice
  • 1 teaspoon grated lime peel
  • 1 (15 ounce) refrigerated pie crust
  • 6 tablespoons sour cream
  • 1/4 cup sugar
  • 1/2 cup sugar
  • 4 teaspoons unsalted butter
  • 2 cups water
  • 1 cup white chocolate chips

The Instructions:-

  1. Heat oven to 450 degrees. 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; prick crust generously with fork. Bake at 450 degrees for 9 to 11 minutes or until golden brown. Cool crust while preparing streusel and filling. Reduce oven temperature to 425 degrees.
  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 degrees 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 steusel in center of pie. Store in refrigerator. Serves 8.


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Below is our highly recommended video on how to make a (related) Recipe (Not the same with the Recipe above).


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