Source: Emily of Sugar Plum
Chocolate Macadamia-Coconut Cream Pie
12 Oreo Cookies, finely ground
1/3 cup very finely chopped macadamia nuts
2 tablespoons unsalted butter, melted
3 large egg yolks
2 cups milk
1/2 cup cream of coconut (not coconut milk)
1/2 cup granulated sugar
5 tablespoons cornstarch
2 tablespoons unsweetened cocoa powder (Or instead, add 2-3 ounces dark/bittersweet chocolate when you add the butter)
1 1/2 tablespoons unsalted butter
3/4 teaspoon vanilla extract
1 cup sweetened flaked coconut
1 cup heavy whipping cream
2 tablespoons granulated sugar
Toasted sweetened flaked coconut, for garnish (optional)
Melted dark chocolate, for drizzling (optional)
In a medium sized mixing bowl, stir together cookie crumbs, macadamia nuts and 2 tablespoons melted butter, until well combined; press into a 9-inch pie plate. Freeze until ready for use.
In a medium sized mixing bowl, whisk egg yolks until well combined.
In a large saucepan, over medium heat, whisk together milk, cream of coconut, 1/2 cup sugar, cornstarch, and cocoa powder, and bring mixture to a simmer, whisking frequently; whisk 1/4 of the hot milk into yolks, until well combined. Whisk yolks back into saucepan, and cook until mixture thickens up (whisking constantly), and coats the back up a spoon.
Remove pan from heat, and whisk in 1 1/2 tablespoons unsalted butter and vanilla extract, until combined; strain custard into a medium sized mixing bowl, and stir in coconut. Chill over an ice bath, to room temperature. Scrape chocolate custard into pie shell, and smooth the surface.
In a medium sized mixing bowl, using a mixer on high speed, beat the cream and 2 tablespoons sugar until stiff peaks form. Spread cream evenly over chocolate custard.
Top with toasted coconut and melted chocolate. Chill at least an hour before serving.