caribbean truffle pie

AuthorHeather WallaceCategoryDifficultyIntermediate

Let’s face it…cake for your birthday is so yesterday, so in our house we “choose your dessert” for a birthday treat. It could be something we haven’t had in awhile and are craving or something new. Cake for every birthday just gets boring…we like to spice it up a bit.

My mother in law always wants me to make her this Caribbean Truffle Pie that I found on Pinterest from tasteandtellblog. I did a little test on this recipe with a pie crust from the Barefoot Contessa herself.

She's asked for it for several years in a row since I first made it...I don't even have to ask her what birthday treat she wants anymore! lol

Winner! This wasn’t too tangy or too sweet…perfectly in the middle with a slight coconut twist with the streusel topping.

Yields8 Servings
Prep Time45 minsCook Time30 minsTotal Time3 hrs 15 mins

Crust
 6 tbsp very cold, unsalted butter
 1 ½ cups all-purpose flour
 ½ tsp kosher salt
 ½ tbsp sugar
 2 tbsp plus 2 teaspoons of very cold vegetable shortening
 3-4 tbsp ice water
 2-3 tbsp sweetened, shredded coconut
Streusel Topping
 ¼ cup all-purpose flour
 ¼ cup sugar
 1 tbsp unsalted butter
 ¼ cup sweetened, shredded coconut
Filling
 1 (2.9 oz) package lemon pudding and pie filling (not instant)
 ½ cup sugar
 3 tbsp fresh lime juice
 2 egg yolks
 2 cups water
 1 tsp grated lime zest
 1 cup white chocolate chips
 1 (8 oz) package 1/3 less fat cream cheese, at room temperature
 6 tbsp sour cream
Topping
 2 cups heavy whipping cream
 4 tbsp powdered sugar

For the Crust . . .
1

Place 1 1/2 cups of all-purpose flour, 1/2 teaspoon of kosher salt, and 1/2 tablespoon of sugar in a food processor and pulse a few times to mix.

2

Add 6 tablespoons of diced, very cold, unsalted butter as well as 2 tablespoons plus 2 teaspoons of very cold vegetable shortening. Pulse 8-12 times until the butter is the size of peas.

Pour 3-4 tablespoons of ice water into food processor while it's running until the dough starts to form a ball.

3

Dump the dough onto a lightly floured surface and wrap in plastic wrap.

Refrigerate for 30 Minutes.

4

Preheat oven to 450ºF.

Roll pie crust into a 9-inch pie dish and sprinkle 2-3 tablespoons of sweetened, shredded coconut onto the bottom of the dish and gently press into the dough. Prick the crust with a fork.

Bake until golden brown, 9-13 minutes. Remove from the oven to cool.

Reduce the oven heat to 425ºF.

For the Streusel . . .
5

In a small bowl, combine 1/4 cup of all-purpose flour and 1/4 cup sugar.

Cut 1 tablespoon of butter into the mixture with a fork until the mixture resembles coarse crumbs. Stir in 1/4 cup of sweetened, shredded coconut.

Spread the mixture onto a baking sheet and bake until light golden brown, stirring every minute, for 4 to 8 minutes.

For the Filling . . .
6

In a medium saucepan, combine 1 (2.9 oz) package lemon pudding and pie filling (not instant), 1/2 cup sugar, 3 tablespoons lime juice, and 2 egg yolks. Whisk together to combine, add in 2 cups of water.

Place the mixture over medium heat and cook until it comes to a boil, stirring constantly.

Remove from the heat and add 1 teaspoon lime zest.

7

In a small bowl, pour ½ cup of the pudding mixture over 1 cup white chocolate chips stirring until the white chocolate chips have melted.

8

In another bowl, beat 1 (8oz) package of 1/3 less fat cream cheese until light and fluffy.

Add the white chocolate chip mixture and beat until smooth.

9

Spread the cream cheese mixture into the bottom of the pie crust.

10

Stir 6 tablespoons of sour cream into the remaining pudding mixture

11

Spread the mixture over the cream cheese layer.

12

Cover with a piece of plastic wrap and refrigerate at least 2 Hours. Make sure the plastic wrap is touching the pudding mixture so a film doesn't form.

For the Topping . . .
13

When ready to serve, place 2 cups of heavy whipping cream in a small bowl and beat until it starts to thicken.

Add 4 tablespoons of powdered sugar, then continue to beat until stiff peaks form.

14

Pipe the whipped cream around the edge of the pie.

15

Sprinkle the reserved streusel in the middle. Garnish with lime slices, if desired.

Ingredients

Crust
 6 tbsp very cold, unsalted butter
 1 ½ cups all-purpose flour
 ½ tsp kosher salt
 ½ tbsp sugar
 2 tbsp plus 2 teaspoons of very cold vegetable shortening
 3-4 tbsp ice water
 2-3 tbsp sweetened, shredded coconut
Streusel Topping
 ¼ cup all-purpose flour
 ¼ cup sugar
 1 tbsp unsalted butter
 ¼ cup sweetened, shredded coconut
Filling
 1 (2.9 oz) package lemon pudding and pie filling (not instant)
 ½ cup sugar
 3 tbsp fresh lime juice
 2 egg yolks
 2 cups water
 1 tsp grated lime zest
 1 cup white chocolate chips
 1 (8 oz) package 1/3 less fat cream cheese, at room temperature
 6 tbsp sour cream
Topping
 2 cups heavy whipping cream
 4 tbsp powdered sugar

Directions

For the Crust . . .
1

Place 1 1/2 cups of all-purpose flour, 1/2 teaspoon of kosher salt, and 1/2 tablespoon of sugar in a food processor and pulse a few times to mix.

2

Add 6 tablespoons of diced, very cold, unsalted butter as well as 2 tablespoons plus 2 teaspoons of very cold vegetable shortening. Pulse 8-12 times until the butter is the size of peas.

Pour 3-4 tablespoons of ice water into food processor while it's running until the dough starts to form a ball.

3

Dump the dough onto a lightly floured surface and wrap in plastic wrap.

Refrigerate for 30 Minutes.

4

Preheat oven to 450ºF.

Roll pie crust into a 9-inch pie dish and sprinkle 2-3 tablespoons of sweetened, shredded coconut onto the bottom of the dish and gently press into the dough. Prick the crust with a fork.

Bake until golden brown, 9-13 minutes. Remove from the oven to cool.

Reduce the oven heat to 425ºF.

For the Streusel . . .
5

In a small bowl, combine 1/4 cup of all-purpose flour and 1/4 cup sugar.

Cut 1 tablespoon of butter into the mixture with a fork until the mixture resembles coarse crumbs. Stir in 1/4 cup of sweetened, shredded coconut.

Spread the mixture onto a baking sheet and bake until light golden brown, stirring every minute, for 4 to 8 minutes.

For the Filling . . .
6

In a medium saucepan, combine 1 (2.9 oz) package lemon pudding and pie filling (not instant), 1/2 cup sugar, 3 tablespoons lime juice, and 2 egg yolks. Whisk together to combine, add in 2 cups of water.

Place the mixture over medium heat and cook until it comes to a boil, stirring constantly.

Remove from the heat and add 1 teaspoon lime zest.

7

In a small bowl, pour ½ cup of the pudding mixture over 1 cup white chocolate chips stirring until the white chocolate chips have melted.

8

In another bowl, beat 1 (8oz) package of 1/3 less fat cream cheese until light and fluffy.

Add the white chocolate chip mixture and beat until smooth.

9

Spread the cream cheese mixture into the bottom of the pie crust.

10

Stir 6 tablespoons of sour cream into the remaining pudding mixture

11

Spread the mixture over the cream cheese layer.

12

Cover with a piece of plastic wrap and refrigerate at least 2 Hours. Make sure the plastic wrap is touching the pudding mixture so a film doesn't form.

For the Topping . . .
13

When ready to serve, place 2 cups of heavy whipping cream in a small bowl and beat until it starts to thicken.

Add 4 tablespoons of powdered sugar, then continue to beat until stiff peaks form.

14

Pipe the whipped cream around the edge of the pie.

15

Sprinkle the reserved streusel in the middle. Garnish with lime slices, if desired.

caribbean truffle pie
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