Smooth N' Creamy White Chocolate Coconut Pie

• 9-inch graham cracker pie crust
• 2 teaspoons cornstarch
• 2 tablespoons granulated sugar
• 4 egg yolks
• 2 tablespoons light rum
• 1/4 cup plus 2 Tbs water
• 1/4 cup (1/2 stick) unsalted butter, softened
• 8 ounces white chocolate candy bar, chopped
• 3/4 cup shredded unsweetened coconut
• 3/4 cup heavy cream, whipped
• 1/3 cup shredded sweetened coconut, toasted, for garnish
• white chocolate curls for garnish (optional) pared from a white chocolate bar

1. In top of double boiler, combine cornstarch and sugar. Whisk in yolks until smooth. Stir in rum and 1/4 cup water. Cook over simmering water, whisking constantly and vigorously until quite thick and smooth, about 15 minutes. Do not boil. Remove from water. Stir in butter until well combined. Pour ingredients into medium size bowl. Set aside to cool, then cover and refrigerate.
2. Clean out top of double boiler. Then in top of double boiler over simmering water, melt together chocolate and the remaining 2 tablespoons water, stirring occasionally, until smooth. Remove from water. Whisk in rum mixture. Let cool, then cover and refrigerate until cold about 45 minutes.
3. Fold coconut and whipped cream into chocolate-rum mixture. Pour into pie shell. Garnish with toasted coconut and/or white chocolate curls if desired. Refrigerate at least 2 hours.

graham cracker pie crust, cornstarch, sugar, egg yolks, light rum, water, unsalted butter, white chocolate, unsweetened coconut, heavy cream, coconut, white chocolate curls

Taken from www.epicurious.com/recipes/member/views/smooth-n-creamy-white-chocolate-coconut-pie-1210823 (may not work)