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White Chocolate: White Chocolate & Coconut Cream Pie

Source of Recipe

Simply Perfect Chocolate, BH&G Pub., 1998


List of Ingredients

1 cup coconut
1/2 cup crushed graham crackers
1/4 cup butter -- melted, no substitutes
2 cups milk
1 cup coconut
6 egg yolks
3/4 cup sugar
1/2 cup all-purpose flour
1 tablespoon butter -- no substitutes
2 tablespoons creme de cacao
4 ounces white baking bar
1 tablespoon butter -- no substitutes
2 cups whipping cream
1/2 cup sifted powdered sugar
1 tablespoon creme de cacao -- optional
toasted coconut
or white chocolate curls


Recipe

For crust, stir together the 1 cup coconut, crushed graham crackers, and melted butter in a bowl. Press onto bottom and sides of a 9-inch pie plate. Bake in a 350ºF oven for 10 minutes. Cool. For filling, heat milk and 1 cup coconut in a large heavy saucepan just to simmering, stirring occasionally.

Meanwhile, combine egg yolks, sugar, and flour in a mixing bowl. Beat with an electric mixer on medium-high speed till combined. Gradually stir 1 cup of the hot milk mixture into the egg mixture. Stir egg mixture into remaining milk mixture in saucepan. Cook and stir till mixture comes to boiling. Cook and stir 2 minutes more.

Remove from heat. Stir in 1 tablespoon butter and the 2 tablespoons crËme de cacao. Cover surface with clear plastic wrap. Cool. Meanwhile, melt white baking bar with 1 tablespoon butter in a small saucepan over low heat, stirring constantly. Spread onto bottom and sides of cooled crust. Cool till chocolate is firm. Pour filling into crust. Cover and chill for 2 to 4 hours.

Beat whipping cream, powdered sugar, and the 1 tablespoon crËme de cacao, if desired in a chilled bowl, till stiff peaks form (tips stand straight). Swirl whipped cream over chilled filling. Cover and chill 30 minutes. Garnish with toasted coconut or white chocolate curls. Makes 8 servings.