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Caribbean Truffle Pie

 
One serving costs about $1.58

$1.58 per serving

1 people like this recipe

1 likes

This recipe is ready in 150 minutes

Ready in 2 hours and 30 minutes

8 dessert Central American,Caribbean
spoonacular Score:31%

Spoonacular Score: 31%

 

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 makes 8 servings with 703 calories, 8g of protein, and 43g of fat each. 1 person were impressed by this recipe. Only a few people really liked this dessert. It is brought to you by Foodista. Head to the store and pick up lime, butter, lime juice, and a few other things to make it today. From preparation to the plate, this recipe takes around 2 hours and 30 minutes. Overall, this recipe earns a not so tremendous spoonacular score of 21%. Similar recipes include Caribbean Truffle Pie, Truffle Pie, and Chocolate Truffle Pie.

Pie can be paired with Vin Santo, Late Harvest Riesling, and Lambrusco Dolce. These wines are all sweet, which is important since wine should usually be sweeter than the food you're pairing with it. The Angel Late Harvest Riesling with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.

Angel Late Harvest Riesling

Messina Hof's Angel is a crisp, sweet dessert wine, harvested from the last pick of Riesling when the grapes are almost raisins. Perfect with fruit, cheesecake and light, sweet chocolate desserts.

» Get this wine on Amazon.com

Ingredients

Servings:
0.25 cup
0.25 cup coconut
coconut
2 Tbsps
2 Tbsps coconut
coconut
8 ounce
8 ounce cream cheese
cream cheese
2
2  egg yolks
egg yolks
0.25 cup
0.25 cup flour
flour
0.5 cup
0.5 cup heavy whipping cream
heavy whipping cream
2.9 ounce
2.9 ounce lemon pudding mix
lemon pudding mix
1 slice
1 slice lime
lime
3 Tbsps
3 Tbsps lime juice
lime juice
1 tsp
1 tsp lime peel
lime peel
15 ounce
15 ounce refrigerated pie crust
refrigerated pie crust
15 ounce
15 ounce refrigerated pie crust
refrigerated pie crust
15 ounce
15 ounce refrigerated pie crust
refrigerated pie crust
15 ounce
15 ounce refrigerated pie crust
refrigerated pie crust
6 Tbsps
6 Tbsps sour cream
sour cream
0.25 cup
0.25 cup sugar
sugar
0.5 cup
0.5 cup sugar
sugar
4 tsps
4 tsps unsalted butter
unsalted butter
2 cups
2 cups water
water
1 cup
1 cup white chocolate chips
white chocolate chips
0.25 cup coconut
0.25 cup
coconut
2 Tbsps coconut
2 Tbsps
coconut
8 ounce cream cheese
8 ounce
cream cheese
2  egg yolks
2
egg yolks
0.25 cup flour
0.25 cup
flour
0.5 cup heavy whipping cream
0.5 cup
heavy whipping cream
2.9 ounce lemon pudding mix
2.9 ounce
lemon pudding mix
1 slice lime
1 slice
lime
3 Tbsps lime juice
3 Tbsps
lime juice
1 tsp lime peel
1 tsp
lime peel
15 ounce refrigerated pie crust
15 ounce
refrigerated pie crust
15 ounce refrigerated pie crust
15 ounce
refrigerated pie crust
15 ounce refrigerated pie crust
15 ounce
refrigerated pie crust
15 ounce refrigerated pie crust
15 ounce
refrigerated pie crust
6 Tbsps sour cream
6 Tbsps
sour cream
0.25 cup sugar
0.25 cup
sugar
0.5 cup sugar
0.5 cup
sugar
4 tsps unsalted butter
4 tsps
unsalted butter
2 cups water
2 cups
water
1 cup white chocolate chips
1 cup
white chocolate chips

Equipment

baking pan
baking pan
oven
oven
sauce pan
sauce pan
blender
blender
pie form
pie form
bowl
bowl
baking pan
baking pan
oven
oven
sauce pan
sauce pan
blender
blender
pie form
pie form
bowl
bowl


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.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $3.29
Ingredient
¼ cups coconut
2 tablespoons coconut
8 ounces cream cheese
2 egg yolks
¼ cups flour
½ cups heavy whipping cream
2.9000000953674316 ounces lemon pudding mix
1 slice lime
3 tablespoons lime juice
1 teaspoon lime peel
15 ounces refrigerated pie crust
15 ounces refrigerated pie crust
15 ounces refrigerated pie crust
15 ounces refrigerated pie crust
6 tablespoons sour cream
¼ cups sugar
½ cups sugar
4 teaspoons unsalted butter
1 cup white chocolate chips
Price
$0.04
$0.02
$2.35
$0.48
$0.04
$0.65
$1.20
$0.03
$0.38
$0.17
$4.56
$4.56
$4.56
$4.56
$0.49
$0.07
$0.14
$0.17
$1.86
$26.32

Nutritional Information

Quickview
1431 Calories
18g Protein
84g Total Fat
151g Carbs
2% Health Score
Limit These
Calories
1431k
72%

Fat
84g
129%

  Saturated Fat
34g
216%

Carbohydrates
151g
51%

  Sugar
34g
38%

Cholesterol
109mg
36%

Sodium
1044mg
45%

Get Enough Of These
Protein
18g
36%

Manganese
1mg
52%

Vitamin B1
0.65mg
44%

Folate
169µg
42%

Vitamin B2
0.58mg
34%

Iron
6mg
34%

Vitamin B3
6mg
31%

Selenium
20µg
30%

Phosphorus
266mg
27%

Fiber
5g
23%

Vitamin K
19µg
18%

Vitamin A
795IU
16%

Calcium
142mg
14%

Vitamin B5
1mg
14%

Vitamin E
1mg
12%

Copper
0.22mg
11%

Magnesium
42mg
11%

Potassium
365mg
10%

Zinc
1mg
10%

Vitamin B6
0.17mg
8%

Vitamin B12
0.32µg
5%

Vitamin D
0.52µg
3%

Vitamin C
2mg
3%

covered percent of daily need

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