HomeRecipe Articles Links Forum Sign In Register Categories Search for Recipes Ethnic Main Dishes Soups & Stuff Baked Goods Fruits, grains & veggies On the Side Sweets & Desserts Snacks & Appetizers Holiday Foods Special Diets Miscellaneous Pizza Famous Recipes Free Newsletter Get the Chef's top picks right in your inbox! Your Email Subscribe Unsubscribe Ask The Chef Can't find the recipe your looking for? Have a cooking or food preperation question? No problem. Ask The Chef! Latest Recipes Top Recipes Our Friends Home -> Baked Goods -> Pastries White Chocolate Coconut Cream Pie Recipe Rating: N/A Printer Friendly Recipe submitted by chefdude7263 Ingredients   (view qty in metric system instead) Crust: 1/3 cup melted butter 1 1/2 cups chocolate cookie crumbs Filling: 1 1/2 cups milk 1/2 cup heavy or whipping cream 1 tsp. vanilla extract 1 1/2 cups sweetened, flaked coconut 6 large egg yolks 1/2 cup sugar 2 tbsp. cornstarch pinch salt 4 ounces chopped white chocolate 1/4 cup butter 3 tbsp. dark rum Garnish: 1/4 cup sweetened, flaked coconut 2 ounces white chocolate, grated Directions For Crust: Preheat oven to 350 degrees. Combine melted butter and chocolate cookie crumbs in a medium bowl. Stir until evenly moistened. Press the crust mixture evenly into the bottom and up the sides of a 9 inch glass pie dish. Bake crust about 10 minutes until set. Transfer crust to a rack and cool completely. For Filling: Stir together milk, cream and vanilla in a medium saucepan. Heat to a simmer over medium heat. Remove the pan from the heat. Cover and let stand 15 minutes. Uncover and stir in coconut. Return to a simmer over medium heat. Remove the pan from the heat. Whisk together yolks, sugar, corn starch and salt in a large bowl. Whisk in the hot milk mixture. Return the mixture to the pan and heat to a boil, whisking. Boil 1 minute, whisking constantly. Remove the pan from the heat and stir in white chocolate and butter until melted. Stir in rum. Let the filling cool to lukewarm. Spread the filling evenly into the prepared crust. Cover and refrigerate pie at least 4 hours until the filling is well chilled. For Garnish: Preheat oven to 350 degrees. Place coconut on a sheet pan and bake about 3 to 5 minutes until golden and toasted. Sprinkle the warm coconut over the top of the filling. Sprinkle the white chocolate over the coconut. Let pie stand about 10 minutes before slicing and serving. Serves 8. Related Recipes •   Chocolate-Dipped Double Coconut Macaroon Cookies •   Outback Steakhouse Sydney's Sinful Sundae •   Coconut Dream Cake •   Crustless Chocolate Coconut Cream Pie •   White Chocolate Macadamia Cookies •   Giant White Chocolate Coconut Macadamia Cookies •   Chunky Christmas Cookies •   Valentine's Day Mousse-Filled Strawberries •   Coconut Chicken •   Classic French Coconut Macaroon Cookies •   Chocolate Coconut Rum Brownies •   Chocolate Chip Macaroon Angel Food Cake •   White Chocolate Raspberry Cheesecake Smoothie Cocktail •   Almond Joy Cookies •   White Mint Hot Chocolate •   Spirited White Chocolate Fondue •   Thick and Creamy Coconut Banana Shake •   Easy German Chocolate Cheesecake •   Tropical Milk Shake •   Tahitian Fruit Cup View/Post Comments (0) Add To MyRecipeBox Send to a Friend

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