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Sub-Lime Blueberry Coconut Truffle Pie
- Single Crust Classic Crisco Pie Crust 1 large egg white, lightly beaten
- 1 envelope unflavored gelatin
- 2 tablespoons cold water
- 1 1/2 cups heavy cream
- 1 (14 oz.) can cream of coconut
- 1/4 cup freshly squeezed lime juice
- 2 teaspoons grated lime peel
- 6 ounces white baking chocolate, chopped
- 1 (20 oz.) can blueberry pie filling
- 6 tablespoons toasted coconut
- GARNISH Lime slices (optional)
Directions:View on Pillsbury Baking
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