Coconut Dream Pie: Decadent Snowdrift Delight 🥧✨

Introducing the Snowdrift Coconut Cream Pie, a decadent dessert straight from the pages of BHG’s Holiday Cooking magazine! This sumptuous delight promises a symphony of flavors, combining the lusciousness of coconut with the richness of white chocolate and the subtle notes of Creme de Cacao. While it may require some patience in the kitchen, the end result is an experience that transcends the ordinary, making it perfect for special occasions or whenever you crave a taste of indulgence.

Let’s embark on this culinary journey together, where every step is a celebration of taste and texture. Before we dive into the recipe, let’s gather our ingredients:

Ingredients:

• 2 cups flaked coconut
• 1/2 cup graham cracker crumbs
• 1/4 cup melted butter
• 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 white chocolate baking squares
• 1 tablespoon cream
• 2 cups whipping cream
• Powdered sugar
• Coconut curls (for garnish)

Instructions:

1. Prepare the Crust:

   • Combine 2 cups of flaked coconut, graham cracker crumbs, and melted butter in a bowl.
   • Press the mixture onto the bottom and up the sides of a 9-inch pie pan.
   • Bake the crust at 350 degrees for 10 minutes until golden brown.
   • Allow it to cool on a wire rack.

2. Make the Filling:

   • In a large saucepan, heat milk and 1 cup of flaked coconut until simmering, stirring occasionally.
   • In a separate mixing bowl, combine egg yolks, sugar, and flour. Beat with an electric mixer until well combined.
   • Gradually add 1 cup of the hot milk mixture to the egg mixture, stirring continuously.
   • Pour the egg mixture back into the saucepan with the remaining milk mixture.
   • Cook and stir until the mixture comes to a boil, then continue to cook and stir for an additional 2 minutes.
   • Remove from heat and stir in 2 tablespoons of Creme de Cacao and 1 tablespoon of butter.
   • Cover the surface of the filling with clear plastic wrap and allow it to cool.

3. Prepare the Chocolate Layer:

   • In a saucepan, melt the white chocolate and 1 tablespoon of cream over low heat until smooth.
   • Spread the melted chocolate onto the bottom and sides of the cooled pie crust.
   • Chill the crust until the chocolate is firm.

4. Assemble the Pie:

   • Pour the cooled filling into the chocolate-lined crust.
   • Cover the pie and chill it in the refrigerator for 2-4 hours until set.

5. Whip the Cream:

   • Just before serving, in a chilled bowl, beat 2 cups of whipping cream, powdered sugar, and 1 tablespoon of Creme de Cacao until stiff peaks form.
   • Swirl the whipped cream over the chilled filling, reserving some for topping individual slices if serving later.
   • Cover the pie and chill for an additional 30 minutes.

6. Garnish and Serve:

   • Before serving, garnish the pie with coconut curls for an elegant finishing touch.
   • To make coconut curls, carefully draw a vegetable peeler across the meat of an opened coconut.
   • Optionally, toast the coconut curls by spreading them in a single layer on a baking pan and baking at 350 degrees for 5-10 minutes until light golden brown, stirring occasionally to prevent burning.

Now, indulge in the creamy coconut bliss of the Snowdrift Coconut Cream Pie, where every bite is a heavenly symphony of flavors. Whether it’s for a festive gathering or a cozy night in, this dessert is sure to delight and impress. Enjoy the organic experience of creating something truly special in your kitchen! 🥧✨