White Chocolate Coconut Cream Pie
Toasted coconut filling with the added richness of white chocolate, topped with a mountain of freshly whipped cream! This White Chocolate Coconut Cream Pie is smooth, decadent, and lusciously creamy!
Ingredients
- 1 (9-inch) baked pie shell
White Chocolate Coconut Custard:
- 5 egg yolks
- 1 whole egg
- ½ cup sugar
- ¼ cup cornstarch
- ½ teaspoon salt
- 1 (13.5 fl oz) can unsweetened coconut milk
- ¼ cup milk
- 4 Tablespoons unsalted butter sliced into pieces
- 1 teaspoon vanilla
- ¾ teaspoon coconut extract
- 15 ounces white chocolate chips or chopped
- ¾ cup unsweetened finely shredded coconut toasted
For topping:
- 2 cups heavy cream
- ½ cup powdered sugar
- 1 teaspoon vanilla
- ¼ cup shredded coconut toasted
Instructions
- Whisk the egg yolks, egg, sugar, cornstarch, and salt together in a medium saucepan. Slowly whisk in the coconut milk and milk to avoid clumps. Place pan over medium heat, whisking constantly until thickened to almost pudding consistency.
- Whisk in the butter, vanilla, and coconut extract until smooth. Add the white chocolate and continue whisking until melted and completely smooth. Remove from the heat and stir in the shredded coconut. Allow mixture to cool slightly, about 30 minutes, before pouring into the crust. Cover wth plastic wrap, allowing the wrap to touch the surface of the custard to prevent a skin from forming. Chill for at least 3 hours, or until set.
- In the chilled bowl of a stand mixer fitted with the whisk attachment, whip the cream until soft peaks form. Add powdered sugar and vanilla, and continue to beat until stiff peaks form. Spread on top of set pie, then sprinkle with toasted coconut. Serve and enjoy!