Coconut Cream Pie with a Hint of White Chocolate

1 cup coconut
1/2 cup graham cracker crumbs
1/4 cup melted butter
2 cups milk
1 cup of coconut
6 egg yolks
3/4 cup sugar
1/2 cup flour
1 tablespoon butter
4 ounces white chocolate baking bar
1 tablespoon butter
2 cups whipping cream
1/2 cup powdered sugar
Toasted coconut
White chocolate curls

Preheat oven to 350F. To prepare crust, stir together coconut, graham cracker crumbs and 1/4 cup melted butter. Press onto bottom and sides of a 9 inch pie plate. Bake in a 350F oven for 10 minutes. Cool.

To prepare filling, heat milk and 1 cup coconut in a large, heavy saucepan just to simmering, stirring occasionally. In a mixing bowl, combine egg yolks, sugar and flour. Beat with electric mixer on medium-high speed until combined. Gradually stir 1 cup of hot milk mixture into the egg mixture. Stir egg mixture into remaining milk mixture in saucepan. Cook and stir until mixture comes to a boil.

Cook and stir 2 minutes more. Remove from heat. Stir in 1 tablespoon butter, Cover surface with clear plastic wrap. Cool. In a small saucepan, melt white chocolate baking bar with 1 tablespoon of butter over low heat stirring constantly Spread onto bottom and sides of cool pie crust. Cool until chocolate is firm.

Pour filling into crust. Cover and chill 2 to 4 hours. Beat whipping cream and powdered sugar in a chilled bowl until stiff peaks form. Swirl whipped cream over chilled filling. Cover and chill 30 minutes. Garnish with toasted coconut and white chocolate curls.

Serves 8.

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Cajun Country -- New Iberia, Louisiana