Dreamy White Chocolate Coconut Cream Pie
I’ve made carrot cakes in the past for Easter dessert, but this year I decided to make something different. Carrot cake is so predictable!
This year I’m making this Dreamy White Chocolate Coconut Cream Pie. My family loves pie, so I’m certain this will be the perfect dessert for them on Easter. This is a rich dessert, yet light. You’ll have no problem eating a large slice… or two.
I used a basic pie shell, but you could use a graham cracker crust would work also. The pie shell is filled with homemade white chocolate coconut custard. The delicious custard is made from Davidson’s Safest Choice Pasteurized Egg Yolks, coconut milk, sugar, white chocolate chips and sweetened flaked coconut. Heavy cream is folded into the custard to make it light and airy. The custard is placed in the pie shell, and frozen. So yes, this is an icebox pie, and should cool down all of your Easter guests from these unseasonably warm temperatures.
Right before serving, a meringue is made from Safest Choice Egg Whites. The meringue is spread on top of the pie and broiled until golden brown. I broiled mine a few seconds too long, as you can see. The topping got a little burned, but still tasted great. I love using Safest Choice Pasteurized Eggs in meringue and mousse, because you don’t have to worry about salmonella.
This coconut cream pie will make your Easter dreamy, I promise!