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1
Preheat oven 350 degrees.
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2
For the coconut-cracker crust: In a bowl, stir together 1 cup coconut, the graham cracker crumbs, and melted butter.
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3
Press onto bottom and side of a 9-inch pie plate.
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4
Bake in preheated oven for 10 minutes.
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5
Remove from oven; cool.
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6
For filling: In a large heavy saucepan, heat milk and 1 cup coconut just to simmering, stirring occasionally.
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7
Meanwhile, in a large bowl, combine the egg yolks, granulated 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 stir 1 cup of the hot milk mixture into the egg mixture.
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10
Stir egg mixture into remaining mixture in saucepan.
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11
Cook and stir until mixture comes to a boil.
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12
Cook and stir for 2 minutes more.
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13
Remove from the heat.
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14
Stir in the 2 tablespoons creme de cacao and the 1 tablespoon butter.
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15
Cover the surface with clear plastic wrap.
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16
Cool.
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17
Meanwhile, in a small saucepan, melt white chocolate with the 1 tablespoon cream over low heat, stirring constantly.
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18
Spread onto bottom and side of pie crust.
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19
Chill in the refrigerator until chocolate is firm.
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20
Pour filling into crust.
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21
Cover and chill in the refrigerator for at least 2 hours or up to 4 hours.
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22
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 desired.
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23
Swirl whipped cream over chilled filling.
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24
Cover and chill in the refrigerator for 30 minutes.
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25
Garnish with toasted coconut or white chocolate curls.
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26
Note: If pie isn't served all at once, top only the pieces to be served with whipped cream.
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27
Refrigerate remaining whipped cream and pie separately.
