Snowdrift Coconut Cream Pie - flaked coconut

Method

• Combine 2 cups flaked coconut, graham cracker crumbs, and melted butter.
• Press onto the bottom and up sides of a 9-inch pie pan.
• Bake at 350 degrees for 10 mintues.
• Cool on a wire rack.
• In a large saucepan, add milk and 1 cup flaked coconut.
• Heat until simmering, stirring occasionally.
• In a large mixing bowl, combine egg yolks, sugar, and flour.
• Beat with an electric mixer on medium-high speed until combined.
• Gradually add 1 cup of hot milk mixture to egg mixture.
• Add egg mixture to remaining mixture in saucepan.
• Cook and stir until boiling.
• Cook and stir 2 minutes more.
• Remove from heat.
• Stir in 2 tablespoons creme de cacao and 1 tablespoon butter.
• Cover surface with clear plastic wrap; cool.
• Cook and stir white chocolate and 1 tablespoon cream over low heat until melted.
• Spread onto the bottom and sides of pie crust.
• Chill until chocolate is firm.
• Pour filling into crust.
• Cover and chill for 2-4 hours.
• 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.
• 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).
• Cover; chill for 30 minutes.
• To serve garnish with coconut curls.
• Coconut curls: carefully draw a vegetable peeler across the meat of an opened coconut.
• To toast, spread in a single-layer in a shallow baking pan.
• Bake at 350 degrees for 5-10 minutes or until light golden brown; stir once or twice so coconut doesn't burn.