Dessert

Caribbean Truffle Pie

Name: Caribbean Truffle Pie
Prep time: 53 min
Cook time: 1 h 37 min
Total time: 2 h 30 min
Yield: 8 servings
Ingredients: 0.25 cup cup coconut; 2 tablespoons tablespoons coconut; 8 ounce ounce cream cheese; 2 egg yolks; 0.25 cup cup flour; 0.5 cup cup heavy whipping cream; 2.9 ounce ounce lemon pudding mix; 1 slices slices lime; 3 tablespoons tablespoons lime juice; 1 teaspoon teaspoon lime peel; 15 ounce ounce pie crust; 6 tablespoons tablespoons cream; 0.25 cup cup sugar; 0.5 cup cup sugar; 4 teaspoons teaspoons butter; 2 cups cups water; 1 cup cup chocolate chips

Caribbean Truffle Pie might be just the Central American recipe you are searching for. For $1.58 per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. This recipe…

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By CookInstruction Kitchen Published 20 Sep 2026 Updated 14 Oct 2026 Updated Updated 17 hours ago

Prep: 53 min
Cook: 1 hr 37 min
Total: 2 hr 30 min
Servings: 8
Difficulty: Advanced

Ingredients

0.25 cup coconut

2 tablespoons coconut

8 ounce cream cheese

2 egg yolks

0.25 cup flour

0.5 cup heavy whipping cream

2.9 ounce lemon pudding mix

1 slices lime

3 tablespoons lime juice

1 teaspoon lime peel

15 ounce pie crust

6 tablespoons cream

0.25 cup sugar

0.5 cup sugar

4 teaspoons butter

2 cups water

1 cup chocolate chips

Quantities scale automatically with servings. Tap an ingredient to check it off as you go.

Cooking instructions

Step 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.)

Step 2

Remove pie crust from pouch. Unfold crust; remove plastic sheet.

Step 3

Sprinkle with 2 tablespoons coconut; press in lightly. Carefully lift crust off second plastic sheet.

Step 4

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.

Step 5

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.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.

Step 6

Spread mixture in ungreased shallow baking pan.

Step 7

Bake at 425 degrees for 4 to 8 minutes or until golden brown, stirring every minutes. 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.

Step 8

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.In small bowl, beat cream cheese until light and fluffy.

Step 9

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.In small bowl, beat whipping cream until stiff peaks form. Pipe or spoon around edge of pie; garnish with line slices.

Step 10

Sprinkle steusel in center of pie. Store in refrigerator.

Tagged: Dessert

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Skim all 10 steps before you start — it is the difference between cooking and firefighting.

Scale it

Use the servings stepper above the ingredients and every quantity adjusts. Cooking times stay roughly the same.

Storage

Cool completely, then keep in an airtight container in the fridge for up to three days.

Reheating

Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.

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