White Chocolate Coconut Cream Pie

By á-46561

Ingredients

• 12 graham crackers
• 5 tablespoons melted butter
• 3/4 cup heavy cream
• 3/4 cup whole milk + 1/3 cup divided
• 1 14 ounce can coconut milk
• 3/4 cup sugar
• 1/2 cup white chocolate chips
• 3 egg yolks
• 1/3 cup cornstarch
• 1 teaspoon vanilla
• 1 1/4 shredded sweetened coconut, divided
• 1 cup heavy cream
• 1/4 powdered sugar
• 1/2 teaspoon vanilla

Details

Servings 8
Adapted from ohsweetbasil.com

Preparation

Step 1

Instructions
Preheat oven to 350 degrees. Grease a pie pan.
In a food processor, pulse graham crackers until crushed. Slowly drizzle in butter while processor is on.
Dump mixture into pie and press into bottom and sides.
Bake for 10 minutes or until golden brown. Cool completely.
In a medium sauce pan, whisk heavy cream, ¾ cup whole milk, coconut milk and sugar. Bring to simmer, and whisk until sugar is melted. Add in chocolate chips. Stir until chocolate chips are completely melted.
In another small bowl whisk egg yolks. Slowly add about ¼ cup of the hot milk mixture to eggs, bringing them up to temperature. Do this until about 1 cup of the milk is added. Whisk the eggs back into the hot milk mixture.
In another small bowl whisk remaining cold milk and cornstarch. Slowly whisk back into the custard. Add vanilla.
Simmer until thickened, about 4-5 minutes. Add in coconut. Cool for 10 minutes and pour in prepared crust. Cool and then place plastic wrap directly on the custard. Chill overnight. When ready to serve pipe or spread with whipped cream and sprinkle with toasted coconut. Whipped Cream:
In a stand mixer, add cream. Whisk on a medium-high speed until soft peaks form. Add sugar and vanilla. Toasted Coconut:
Preheat oven to 350 degrees. Spread remaining ¼ cup coconut on baking sheet. Bake until toasted about 8 minutes.

Instructions