White Chocolate Coconut Cream Pie

The addition of white chocolate makes this traditional favorite even more delicious.

Serves: 10Hands-on: 30 minutesTotal: 4 hours 50 minutesDifficulty: Medium

Serves: 10

Ingredients

  • 1 cup macaroon cookie crumbs
  • ¼ cup chopped macadamia nuts
  • ¼ cup sugar
  • ⅓ cup butter, melted
  • ¾ cup whole milk, warmed to room temperature
  • ¾ cup heavy cream, warmed to room temperature
  • ¼ cup cornstarch
  • ¼ cup sugar
  • 4 oz. white chocolate, finely chopped
  • 3 large egg yolks, at room temperature
  • 1 tsp. vanilla extract
  • 1¾ cups sweetened, shredded coconut
  • 2 cups heavy cream, whipped to stiff peaks
  • 2 Tbsp. toasted, shredded coconut

Directions

  • Preheat the oven to 350°F. To make the crust: Mix together the cookie crumbs, nuts, and sugar. Drizzle in the melted butter, and blend. Press into the bottom and sides of a lightly buttered 9" pie pan, and bake for 10 minutes. Cool on a wire rack. (Turn the oven off.)
  • In a medium bowl, whisk together milk, cream, and cornstarch, stirring until smooth and thoroughly blended. Mix in the sugar.
  • Pour milk mixture into the top of a double boiler. Add white chocolate and heat over simmering water, stirring, for 10 minutes, or until the mixture thickens. Cover and continue cooking, stirring occasionally, for another 10 minutes.
  • In a large bowl, beat the egg yolks until smooth. Add a third of the melted chocolate mixture and mix thoroughly. Stir the egg yolk mixture back into the remaining hot chocolate mixture in the double boiler. Cook for another 5 minutes.
  • Remove from heat and cool for a few minutes. Stir in the vanilla, fold in the coconut, and pour into the cooled crust. Cover and refrigerate for at least 4 hours, or until filling is set.
  • Spoon the whipped cream over the pie, sealing the chocolate. Using a metal spatula, create swirls and peaks in the whipped cream. Sprinkle the toasted coconut over the top.

Recipe Information

Serves: 10

Ingredients

  • 1 cup macaroon cookie crumbs
  • ¼ cup chopped macadamia nuts
  • ¼ cup sugar
  • ⅓ cup butter, melted
  • ¾ cup whole milk, warmed to room temperature
  • ¾ cup heavy cream, warmed to room temperature
  • ¼ cup cornstarch
  • ¼ cup sugar
  • 4 oz. white chocolate, finely chopped
  • 3 large egg yolks, at room temperature
  • 1 tsp. vanilla extract
  • 1¾ cups sweetened, shredded coconut
  • 2 cups heavy cream, whipped to stiff peaks
  • 2 Tbsp. toasted, shredded coconut

Directions

  • Preheat the oven to 350°F. To make the crust: Mix together the cookie crumbs, nuts, and sugar. Drizzle in the melted butter, and blend. Press into the bottom and sides of a lightly buttered 9" pie pan, and bake for 10 minutes. Cool on a wire rack. (Turn the oven off.)
  • In a medium bowl, whisk together milk, cream, and cornstarch, stirring until smooth and thoroughly blended. Mix in the sugar.
  • Pour milk mixture into the top of a double boiler. Add white chocolate and heat over simmering water, stirring, for 10 minutes, or until the mixture thickens. Cover and continue cooking, stirring occasionally, for another 10 minutes.
  • In a large bowl, beat the egg yolks until smooth. Add a third of the melted chocolate mixture and mix thoroughly. Stir the egg yolk mixture back into the remaining hot chocolate mixture in the double boiler. Cook for another 5 minutes.
  • Remove from heat and cool for a few minutes. Stir in the vanilla, fold in the coconut, and pour into the cooled crust. Cover and refrigerate for at least 4 hours, or until filling is set.
  • Spoon the whipped cream over the pie, sealing the chocolate. Using a metal spatula, create swirls and peaks in the whipped cream. Sprinkle the toasted coconut over the top.

Nutrition Information

Nutrition Information
Amount per serving
Calories590
Total Fat44g
Saturated Fat29g
Cholesterol165mg
Sodium150mg
Total Carbohydrate39g
Dietary Fiber1g
Sugars30g
Protein5g