White Chocolate Coconut Pie

By BearForce

Ingredients

• Crust:
• 1 1/2 cups vanilla wafer crumbs (35 wafers/5 oz)
• 2 tablespoons granulated sugar
• 4 tablespoons unsalted butter, melted
• Filling:
• 1/2 cup granulated sugar
• 2 tablespoons cornstarch
• 1/4 teaspoon salt
• 2 cups heavy whipping cream (divided use)
• 1/2 cup coconut milk (not cream of coconut)
• 3 extra-large egg yolks
• 4 ounces chopped white chocolate
• 1 teaspoon vanilla extract
• 1 1/4 cups (5 ounces) sweetened
• shredded coconut, toasted*
• Topping:
• 1 cup heavy whipping cream
• 1 1/2 tablespoons powdered sugar
• 1 teaspoon vanilla

Preparation

Step 1

Preheat the oven to 350 degrees F. Grease a 9 inch deep dish glass pie dish. Mix the cookie crumbs, sugar and butter. Press mixture into bottom and sides of the greased pie dish and bake on center rack for about 10 12 minutes.

Filling: Mix the sugar, cornstarch, and salt together in a 2-quart, heavy saucepan. Whisk in 1 cup of the cream and the ½ cup coconut milk. Whisk in the egg yolks, one at a time, until smooth.
Set the saucepan over medium heat. Stir or whisk constantly until it boils. Remove the pan from the heat and whisk the mixture very well, then return the pan to the heat. Simmer the mixture, whisking constantly, for 1 minute. Remove the custard from the heat and stir in the white chocolate and vanilla. Stir until the chocolate melts. The mixture will be very thick and slightly (very!) oily looking. Transfer the mixture to a large metal bowl, press a piece of plastic wrap onto the top, and refrigerate until cold.

When the custard is cold, beat it with an electric mixer on high speed for1 minute, until it is smooth. Add the remaining 1 cup of heavy cream and beat on high speed until the mixture is thick and fluffy like whipped cream. Fold in 1 cup of the toasted coconut. Pour into the prepared crust. Sprinkle the top with the remaining 1/4 cup toasted coconut and pipe whipped cream on top if desired. Refrigerate the pie until ready to serve.

*To toast coconut in the oven, spread it on a shallow, rimmed baking sheet and place it in a preheated 350-degree F oven for 10-15 minutes, stirring 1 to 2 times.