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Recipe: Arie's Cafe White Chocolate Coconut Cream Pie
Similar Categories: Aries, Cafe, White, Chocolate, Coconut, Cream, Pie
1 cup coconut
1/2 cup graham cracker crumbs
1/4 cup butter -- melted
2 cups milk
1 cup coconut
6 egg yolks
3/4 cup sugar
1/2 cup all purpose flour
1 tablespoon butter
2 tablespoons cr^Âme de cacao
4 ounces white chocolate baking squares
1 tablespoon whipping cream
2 cups whipping cream
1/2 cup powdered sugar -- sifted
1 tablespoon cr^Âme 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 350ø 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 cr^Âme 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 cr^Âme 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.
1/2 cup graham cracker crumbs
1/4 cup butter -- melted
2 cups milk
1 cup coconut
6 egg yolks
3/4 cup sugar
1/2 cup all purpose flour
1 tablespoon butter
2 tablespoons cr^Âme de cacao
4 ounces white chocolate baking squares
1 tablespoon whipping cream
2 cups whipping cream
1/2 cup powdered sugar -- sifted
1 tablespoon cr^Âme 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 350ø 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 cr^Âme 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 cr^Âme 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.
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Print this recipe: full page | 4x6 recipe card | 3x5 recipe cardSimilar Categories: Aries, Cafe, White, Chocolate, Coconut, Cream, Pie
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