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1
Combine 2 cups flaked coconut, graham cracker crumbs, and melted butter.
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2
Press onto the bottom and up sides of a 9-inch pie pan.
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3
Bake at 350 degrees for 10 mintues.
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4
Cool on a wire rack.
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5
In a large saucepan, add milk and 1 cup flaked coconut.
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6
Heat until simmering, stirring occasionally.
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7
In a large mixing bowl, combine egg yolks, sugar, and flour.
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8
Beat with an electric mixer on medium-high speed until combined.
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9
Gradually add 1 cup of hot milk mixture to egg mixture.
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10
Add egg mixture to remaining mixture in saucepan.
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11
Cook and stir until boiling.
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12
Cook and stir 2 minutes more.
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13
Remove from heat.
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14
Stir in 2 tablespoons creme de cacao and 1 tablespoon butter.
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15
Cover surface with clear plastic wrap; cool.
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16
Cook and stir white chocolate and 1 tablespoon cream over low heat until melted.
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17
Spread onto the bottom and sides of pie crust.
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18
Chill until chocolate is firm.
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19
Pour filling into crust.
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20
Cover and chill for 2-4 hours.
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21
Just before ready to serve, in a chilled bowl, beat 2 cups of whipping cream, powdered sugar and 1 tablespoon creme de cacao until stiff peaks form.
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22
Swirl whipped cream over chilled filling (If pie isn't served all at once, top only pieces to be served; chill remaining whipped cream and pie separately).
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23
Cover; chill for 30 minutes.
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24
To serve garnish with coconut curls.
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25
Coconut curls: carefully draw a vegetable peeler across the meat of an opened coconut.
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26
To toast, spread in a single-layer in a shallow baking pan.
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27
Bake at 350 degrees for 5-10 minutes or until light golden brown; stir once or twice so coconut doesn't burn.
