Sub-Lime Blueberry Coconut Truffle Pie
Sub-Lime Blueberry Coconut Truffle Pie 2004 APC Crisco National Pie Championships 1st Place Cream Jullie DeMatteo, Clementon, NJ Crust 1 1/3 cups flour ½ tsp salt ½ cup Crisco Shortening 3 TBS ice cold water 1 egg white, lightly beaten Milk Filling 1 envelope unflavored gelatin 2 TBS cold water 1 ½ cups heavy cream 1 (14 oz) can cream of coconut ¼ cup lime juice 2 tsp grated lime zest 6 oz white baking chocolate, chopped 1 (20 oz) can blueberry pie filling 6 TBS toasted coconut Lime slices for garnish Directions Heat oven to 400. For crust, combine the flour and salt in a medium bowl. Cut in Crisco until mixture forms crumbs. Sprinkle with water 1 TBS at a time, until dough forms a ball. Flatten to make a pancake of dough. Lightly flour work surface and roll dough to a 10” circle. Place into a 9” pie plate and flute edges, then prick all over with a fork to prevent shrinkage. Brush egg white over pie crust. Bake until golden brown, 10-12 minutes. Meanwhile, sprinkle gelatin over the cold water in a cup. In a medium saucepan, combine the heavy cream, cream of coconut, lime juice and lime zest and bring to a boil. Remove from heat and stir in the white baking chocolate, whisking until melted and smooth. Pour into cooled crust and refrigerate until set. Once set, spread blueberry pie filling over top. Sprinkle toasted coconut around edge of pie and garnish with lime slices.
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