White Chocolate and Coconut Cream Pie

1 c coconut
1/2 c crushed graham crackers
1/4 c butter (no substitutes), melted
2 c milk
1 c coconut
6 egg yolks
3/4 c sugar
1/2 c flour
1 Tbsp butter (no substitutes)
2 Tbsp creme de cacao
4 oz white chocolate baking bar
1 Tbsp butter (no substitutes)
2 c whipping cream
1/2 c sifted powdered sugar
1 Tbsp creme de cacao
Toasted coconut or white chocolate curls
For crust, stir together 1 c coconut, graham crackers, and melted butter in a bowl. Press onto bottom and sides of a 9" pie plate. Bake in a 350º oven for 10 minutes. Cool. For filling, heat milk and 1 c coconut in a large heavy saucepan just to simmering, stirring occasionally. Meanwhile, combine yolks, sugar and flour in a mixing bowl. Beat with an electric mixer on medium high speed till combined. Gradually stir in 1 cup of the hot milk mixture into the egg mixture. Stir egg mixture into remaining milk mixture in saucepan. Cook and stir till mixture comes to boiling. Cook and stir 2 minutes more. Remove from heat. Stir in 1 Tbsp butter and 2 Tbsp creme de cacao into the filling. Cover surface with clear plastic wrap. Cool. Meanwhile, melt white baking bar with 1 Tbsp butter in a small saucepan over low heat, stirring constantly. Spread onto bottom and sides of cooled crust. Cool till chocolate is firm. Pour filling into crust. Cover and chill for 2-4 hours. Beat whipping cream, powdered sugar, and the 1 Tbsp creme de cacao in a chilled bowl, till stiff peaks form. Swirl whipped cream over chilled filling. Cover and chill 30 minutes. Garnish with toasted coconut or white chocolate curls.
Makes 8 servings.

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