Caribbean·non-vegetarian·medium

Caribbean Truffle Pie

Name: Caribbean Truffle Pie
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 8 servings
Cuisine: Caribbean
Ingredients: 0.25 cup coconut; 2.0 tablespoons coconut; 8.0 ounce cream cheese; 2.0 egg yolks; 0.25 cup flour; 0.5 cup heavy whipping cream; 2.9 ounce lemon pudding mix; 1.0 slices lime; 3.0 tablespoons lime juice; 1.0 teaspoon lime peel; 15.0 ounce pie crust; 6.0 tablespoons cream; 0.25 cup sugar; 0.5 cup sugar; 4.0 teaspoons butter; 2.0 cups water; 1.0 cup chocolate chips

Ahoy mateys! Ready to set sail on a culinary adventure with my Caribbean Truffle Pie recipe? Get your coconuts, cream cheese, and limes ready, 'cause we're about to make a dessert fit for a pirate king! Ingredients: - 2 cups shredded coconut - 8 oz cream cheese - 4 egg yolks - 1/4 cup flour - 1 cup heavy whipping cream - 1 package lemon pudding mix - 1 lime - 2 tbsp lime juice - 1 tsp lime peel Instructions: 1. Mix shredded coconut, cream cheese, egg yolks, flour, heavy whipping cream, lemon pudding mix, lime juice, and lime peel in a bowl. 2. Pour mixture into a pie crust and bake for 30 minutes at 350°F. 3. Chill in the fridge for 2 hours before serving. Anecdote: One time, I accidentally added salt instead of sugar to a dessert. Let's just say it wasn't my finest culinary moment! Pro tip: For an extra tropical twist, sprinkle some toasted coconut flakes on top before serving. It adds a delicious crunch! Now go ahead, whip up this Caribbean delight and let your taste buds dance to the rhythm of the islands! Bon appétit, me hearties!

75 min(prep 30 + cook 45)

8 servings

320 kcal

1.6

Ingredients

coconut0.25 cup
coconut2.0 tablespoons
cream cheese8.0 ounce
egg yolks2.0
flour0.25 cup
heavy whipping cream0.5 cup
lemon pudding mix2.9 ounce
lime1.0 slices
lime juice3.0 tablespoons
lime peel1.0 teaspoon
pie crust15.0 ounce
cream6.0 tablespoons
sugar0.25 cup
sugar0.5 cup
butter4.0 teaspoons
water2.0 cups
chocolate chips1.0 cup

Nutrition

320 kcalper serving

Protein4g6%

Carbs28g39%

Fat22g31%

Fiber1g1%

Sugar16g23%

Directions

1
Preheat oven to 350°F (175°C). Press the pie crust into a 9-inch pie dish and bake for 10 minutes until lightly golden. Set aside to cool.
2
In a medium bowl, beat cream cheese with 1/2 cup sugar until smooth. Add egg yolks, lime juice, lime peel, and lemon pudding mix; beat until well combined.
3
Spread the cream cheese mixture evenly into the pre-baked pie crust. Refrigerate for 30 minutes to set.
4
In a small saucepan, combine 1/2 cup sugar, 2 tablespoons coconut, flour, and 2 cups water. Cook over medium heat, stirring constantly, until thickened and bubbly. Remove from heat and stir in butter until melted.
5
Pour the coconut mixture over the cream cheese layer. Refrigerate for at least 2 hours until firm.
6
In a separate bowl, whip heavy whipping cream and 6 tablespoons cream together until stiff peaks form. Gently fold in chocolate chips and 1/4 cup coconut.
7
Spread the whipped cream mixture over the chilled pie. Garnish with lime slices and additional coconut if desired. Refrigerate until serving.

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