Snowdrift Coconut Cream Pie

Total Time: 1 hr 42 mins Preparation Time: 1 hr 30 mins Cook Time: 12 mins

Ingredients

• Servings: 8
• 2 cups flaked coconut
• 1/2 cup graham cracker crumbs
• 1/4 cup butter, melted
• 2 cups milk
• 1 cup flaked coconut
• 6 egg yolks
• 3/4 cup sugar
• 1/2 cup all-purpose flour
• 2 tablespoons creme de cacao
• 1 tablespoon butter
• 4 ounces chocolate baking squares
• 1 tablespoon whipping cream
• toasted coconut, curls (optional)
• 2 cups whipping cream
• 1/2 cup sifted powdered sugar
• 1 tablespoon creme de cacao

Recipe

• 1 combine 2 cups flaked coconut, graham cracker crumbs, and melted butter.
• 2 press onto the bottom and up sides of a 9-inch pie pan.
• 3 bake at 350 degrees for 10 mintues.
• 4 cool on a wire rack.
• 5 in a large saucepan, add milk and 1 cup flaked coconut.
• 6 heat until simmering, stirring occasionally.
• 7 in a large mixing bowl, combine egg yolks, sugar, and flour.
• 8 beat with an electric mixer on medium-high speed until combined.
• 9 gradually add 1 cup of hot milk mixture to egg mixture.
• 10 add egg mixture to remaining mixture in saucepan.
• 11 cook and stir until boiling.
• 12 cook and stir 2 minutes more.
• 13 remove from heat.
• 14 stir in 2 tablespoons creme de cacao and 1 tablespoon butter.
• 15 cover surface with clear plastic wrap; cool.
• 16 cook and stir chocolate and 1 tablespoon cream over low heat until melted.
• 17 spread onto the bottom and sides of pie crust.
• 18 chill until chocolate is firm.
• 19 pour filling into crust.
• 20 cover and chill for 2-4 hours.
• 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.
• 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).
• 23 cover; chill for 30 minutes.
• 24 to serve garnish with coconut curls.
• 25 coconut curls: carefully draw a vegetable peeler across the meat of an opened coconut.
• 26 to toast, spread in a single-layer in a shallow baking pan.
• 27 bake at 350 degrees for 5-10 minutes or until light golden brown; stir once or twice so coconut doesn't burn.