Caribbean Truffle Pie

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.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.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.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.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.