Coconut Truffle Pie

Coconut Truffle Pie

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Crust Ingredients

  • 1 1/3 C flour
  • ¼ tsp. salt
  • ½ C shortening, cold
  • 3 – 6 T cold water
  • Layer One:
  • 1 pkg. (11 oz.) white baking chips
  • 4 oz. cream cheese, softened
  • ¾ tsp coconut flavoring
  • Filling:
  • 3 C whole milk, divided
  • 1 T butter
  • ½ tsp clear vanilla
  • ¾ C Pioneer® Sugar
  • 4 LG egg yolks
  • ¼ C cornstarch
  • 1 ½ C coconut
  • Topping:
  • 1 pint whipping cream
  • 4 T Pioneer® Sugar
  • 1 C coconut, toasted
  • 1 C shaved white chocolate
  • 1 pint fresh raspberries


  1. Crust: In a large bowl add the flour and salt, cut in the shortening and slowly add the cold water. Mix and form into a ball. Roll on a floured board to form the 10-inch pie. Bake at 3500 F for 15 to 20 minutes, remove and cool.
  2. Layer One: In a double boiler add the white chips and melt. In a mixer add the cream cheese and the coconut flavoring, mix together and add the melted chips. Spread into the crust on the bottom and up the sides. Cool.
  3. Filling: Add 1 ½ cups of milk to a saucepan, add butter, vanilla, Pioneer® Sugar, and yolks; cook on low heat. In a bowl mix the rest of the milk with the cornstarch, mix well. Add slowly to the heated mixture stirring constantly. When the mixture starts to thicken add coconut. Stir well and pour over the coconut mixture. Cool.
  4. Topping: Mix the whipping cream in a mixer with Pioneer® Sugar. When the mixture is stiff; spread over the filling. Place toasted coconut around the edges and fresh raspberries on each piece for garnish. Add shaved white chocolate.
Coconut Truffle Pie
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