Ingredients
Crust:
17 Coconut Shortbread or Macaroon Cookies-crushed
4 TBSP butter-melted
White Chocolate Layer:
4 oz. cream cheese
½ c. powdered sugar
3 TBSP heavy cream
1 c. white chocolate-chopped
¾ c. Cool Whip
Coconut Layer:
5 egg yolks
2 TBSP cornstarch
15 oz. sweetened condensed milk
2 c. milk
1 TBSP coconut extract
squeeze of lime juice
2 TBSP shredded coconut
Whipped Cream:
2 c. heavy cream
1 c. powdered sugar
1 c. shredded coconut- toasted for garnish
Directions
Crust
In a bowl, combine cookie crumbs and melted butter. Stir until completely incorporated. Press into a pie plate. Cover with parchment and bake at 350 degrees for 10 minutes. Cool completely.
Filling
Beat cream cheese and powdered sugar until smooth. In a microwave safe bowl, heat heavy cream for 1 minute in the microwave. Add chopped white chocolate and allow to sit for a minute. Stir to completely melt the chocolate. Mix into cream cheese. Fold in Cool Whip. Spread into cooled crust and refrigerate until set.
In a sauce pan, combine eggs, sweetened condensed milk, milk, coconut extract, and lime juice. Cook over medium heat, whisking constantly, until mixture thickens. Remove from heat. Spread over white chocolate- cream cheese layer and sprinkle the top with 2 TBSP coconut. Chill overnight or until set.
In a large mixing bowl, beat whipping cream and powdered sugar until stiff. Pipe large rosettes over coconut layer. Garnish with coconut.