Caribbean Truffle Pie

• 1 refrigerated pie crust 15 ounce
• 2 tablespoons coconut
• 1/4 cup all purpose flour
• 1/4 cup sugar
• 4 teaspoons unsalted butter
• 1/4 cup coconut
• 2 7/8 ounces pudding mix lemon, not instant
• 1/2 cup sugar
• 3 tablespoons lime juice
• 2 egg yolks
• 2 cups water
• 1 teaspoon grated lime peel
• 1 cup white chocolate chips
• 8 ounces cream cheese softened
• 6 tablespoons sour cream
• 1/2 cup heavy whipping cream
• lime slices

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.

coconut, flour, sugar, unsalted butter, coconut, pudding mix lemon, sugar, lime juice, egg yolks, water, lime peel, white chocolate chips, cream cheese, sour cream, heavy whipping cream, lime slices

Taken from www.yummly.com/recipe/Caribbean-Truffle-Pie-1650163 (may not work)