Black Bottom White Chocolate Coconut Cream Pie


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I love a good coconut cream pie! With a chocolate crumb crust, toasted coconut and just a touch of white chocolate, this dessert is sure to delight!~Amy

Black Bottom White Chocolate Coconut Cream Pie

Preheat oven to 350 degrees

Crust:
1 3/4 cup crushed, Oreo Thins
2 tbsp butter, melted

Toss together crumbs and butter, and press firmly onto the sides and bottom of a 10 inch tart pan, or 9 inch pie pan. Bake for 8-10 minutes. Remove from oven and cool.

Filling:

2 1/4 cups milk
2/3 cup sugar
1/4 cup cornstarch
Dash of salt
3 eggs
1 tbsp butter
1 tsp vanilla
2 oz Lindt, White Chocolate Coconut Bar, broken into Squares

1 1/2 cup sweetened shredded coconut, toasted*

In a small bowl, whisk together sugar cornstarch and salt. Set aside.
In a medium sauce pan, beat eggs until light and foamy. Whisk in sugar mixture and beat until light and smooth. Add milk, and cook over medium high until mixture is thick and bubbly. Remove from heat and stir in butter, chocolate, and vanilla. Fold in coconut, removing a little bit for garnish. Pour into prepared crust. Cool completely and chill.

To serve:
Top with sweetened whipped cream and garnish with toasted coconut. Serve immediately.

Recipe by Amy Richardson

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