Recipe: Marie's Cafe White Chocolate Coconut Cream Pie

Marie's Cafe White Chocolate Coconut Cream Pie
Recipe by: Midwest Living Magazine

1 c coconut
1/2 c graham cracker crumbs
1/4 c butter; melted
2 c milk
1 c coconut
6 egg yolks
3/4 c sugar
1/2 c all purpose flour
1 tb butter
2 tb creme de cacao
4 oz white chocolate baking squares
1 tb whipping cream
2 c whipping cream
1/2 c powdered sugar; sifted
1 tb creme de cacao; optional
toasted coconut or white chocolate curls

COCONUT CRACKER CRUST:
In a bowl, stir together 1 cup coconut, graham cracker crumbs and melted butter. Press onto bottom and sides of a 9-inch pie plate. Bake in a 350o oven for 10 minutes. Remove from oven; cool.

FILLING: In a large heavy saucepan, heat milk and 1 cup coconut just to simmering, stirring occasionally. Meanwhile, in a mixing bowl, combine the egg yolks, sugar and flour. Beat with an electric mixer on medium-high speed till combined. Gradually stir 1 cup of the hot milk mixture into the egg mixture. Stir egg mixture into remaining mixture in saucepan. Cook and stir till mixture comes to a boil. Cook and stir for 2 minutes more. Remove from the heat. Stir in the 1 tablespoon butter and the 2 tablespoons creme de cacao. Cover the surface with clear plastic wrap. Cool. Meanwhile, in a small saucepan, melt white chocolate with 1 tablespoon cream over low heat, stirring constantly. Spread onto bottom and sides of pie crust. Cool till chocolate is firm. Pour filling into crust. Cover and chill for 2 to 4 hours. In chilled bowl, beat 2 cups whipping cream, powdered sugar and the 1 tablespoon creme de cacao, if you like, till stiff peaks form. Swirl whipped cream over chilled filling. Cover; chill 30 minutes. Garnish with coconut or white chocolate curls. Makes 8 servings.

Note: If pie isn't served all at once, top only the pieces to be served with whipped cream. Refrigerate remaining whipped cream and pie separately.