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


  • 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


  • 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.