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Sub-Lime Blueberry Coconut Truffle Pie
For the crust:
1 -1/3 cups all-purpose flour
1/2 teaspoon salt
1/2 cup CRISCO all-vegetable shortening
3 tablespoons ice water
1 egg white, lightly beaten
For the filling:
1 envelope unflavored gelatin
2 tablespoons cold water
1 -1/2 cups heavy cream
1 14-ounce can cream of coconut
1/4 cup freshly squeezed lime juice
2 teaspoons grated lime peel
6 ounces white baking chocolate, chopped
1 20-ounce can blueberry pie filling
6 tablespoons toasted coconut
For the garnish:
Lime slices, optional
Make the crust:
1. Preheat oven to 400°f. In a medium mixing bowl, stir together flour and salt. Using a pastry blender or two knives, blend in Crisco until mixture resembles very coarse crumbs. Sprinkle with water, one tablespoon at a time, and stir until dough forms a ball. Flatten ball into a disc.
2. On a lightly floured cutting board or counter, roll dough out into a 10-inch circle. Transfer dough to a 9-inch pie plate. Fold edges under and crimp as desired.
3. Using a pastry brush, brush entire crust with egg white and prick bottom and sides several times with a fork to prevent bubbling.
4. Bake crust for 10 to 12 minutes, or until golden brown. Cool crust completely on a wire rack before filling.
Make the filling:
1. In a cup, sprinkle gelatin over the cold water; set aside.
2. In a medium saucepan, over medium heat, whisk together heavy cream, cream of coconut, lime juice and lime peel; bring to a boil. Remove from heat.
3. Stir reserved gelatin and add it to filling mixture, along with white chocolate; whisk until smooth.
Assemble the pie:
1. Pour filling into the prepared pie crust and smooth top with a rubber spatula. Refrigerate pie until firm, then spread blueberry pie filling over top, smoothing it with a rubber spatula.
2. Sprinkle edges of the pie with toasted coconut, and garnish with lime slices, if desired.
