Source: Midwest Living


Recipe Summary

25 mins
10 mins
2 hrs
2 hrs 35 mins


Ingredient Checklist


Instructions Checklist
  • For the coconut-cracker crust, in a bowl, stir together 1 cup coconut, the graham cracker crumbs, and melted butter. Press onto bottom and side of a 9-inch pie plate. Bake in a 350 degree F oven for 10 minutes. Remove from oven; cool.

  • For filling, in a large heavy saucepan, heat milk and 1 cup coconut just to simmering, stirring occasionally.

  • Meanwhile, in a large bowl, combine the egg yolks, granulated sugar, and flour. Beat with an electric mixer on medium-high speed until 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 until mixture comes to a boil. Cook and stir for 2 minutes more.

  • Remove from the heat. Stir in the 2 tablespoons creme de cacao and the 1 tablespoon butter. Cover the surface with clear plastic wrap. Cool.

  • Meanwhile, in a small saucepan, melt white chocolate with the 1 tablespoon cream over low heat, stirring constantly. Spread onto bottom and side of pie crust. Chill in the refrigerator until chocolate is firm.

  • Pour filling into crust. Cover and chill in the refrigerator for at least 2 hours or up to 4 hours.

  • In chilled bowl, beat the 2 cups whipping cream, the powdered sugar, and the 1 tablespoon creme de cacao until stiff peaks form (tips stand straight), if you like. Swirl whipped cream over chilled filling.* Cover and chill in the refrigerator for 30 minutes. Garnish with toasted coconut or white chocolate curls. Makes 8 servings.


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.