White Chocolate Coconut Cream Pie
This creamy pie is full of texture with the crunchy coconut topping and crunchy, nutty crust. The addition of white chocolate makes it even more delicious.
Serves: 10Hands-on: 30 minutesTotal: 4 hours 50 minutesDifficulty: Medium
- 1 cup macaroon cookie crumbs
- 1⁄4 cup chopped macadamia nuts
- 1⁄2 cup sugar, divided
- 1⁄3 cup butter, melted
- 3⁄4 cup whole milk
- 2 3⁄4 cup heavy cream, divided
- 1⁄4 cup cornstarch
- 4 oz. white chocolate, finely chopped
- 3 large egg yolks, at room temperature
- 1 tsp. vanilla extract
- 1 3⁄4 cups plus 2 Tbsp. sweetened shredded coconut, divided
- Preheat oven to 350°F. Mix together cookie crumbs, nuts, and 1⁄4 cup sugar. Drizzle in melted butter and blend. Press into the bottom and sides of a lightly buttered 9-inch pie pan, and bake for 10 minutes. Cool on a wire rack.
- In a medium bowl, whisk together milk, cream, and cornstarch, stirring until smooth and thoroughly blended. Mix in remaining 1⁄4 cup 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 white chocolate mixture and mix thoroughly. Stir the egg yolk mixture back into the remaining hot mixture in the double boiler. Cook for another 5 minutes.
- Remove from heat and cool for a few minutes. Stir in vanilla, fold in 1 3⁄4 cups coconut, and pour into cooled crust. Cover and refrigerate for at least 4 hours, or until filling is set.
- Heat a small skillet over medium heat. Add remaining coconut and toast, stirring constantly, until lightly browned, about 3 minutes. Place remaining cream in a medium bowl and beat until stiff peaks form. Spoon whipped cream over the pie. Using a metal spatula, create swirls and peaks in whipped cream. Sprinkle toasted coconut over the top.