1 package (4 oz) white chocolate baking bar, divided
1 package (3.4 oz) coconut cream instant pudding mix
1 3/4 cup whole milk
1 1/4 cups heavy whipping cream, divided
Microwave 2 oz of white chocolate baking bar in small microwaveable bowl for 2 minutes. Stirring every 30 seconds. Once completely melted, spread onto bottom of prepared shortbread crust. Refrigerate for 15 minutes until chocolate is hardened. Meanwhile, with a handheld mixer or a whisk, beat pudding mix and milk together for 2 minutes. Let sit for about 5 minutes until thickened. Pour over the hardened white chocolate in the pie. Refrigerate until ready to add next layer. *** The white chocolate mixture will bubble over in the microwave if your bowl is too small. Use a large bowl or a glass measuring cup with tall sides. *** Microwave remaining white chocolate baking bar and 1/4 cup heavy whipping cream in a microwaveable bowl for 2 minutes. Stir until chocolate is melted and mixture is well blended. Let cool for 20 minutes. Beat remaining heavy whipping cream in a large bowl on high speed until stiff peaks form. Add the melted white chocolate mixture to the whipped cream and stir together with a spatula. Spoon over the coconut pudding filling in the pie. Save about 1/2 cup of the whipped cream to pipe on top of the pie before serving. Let refrigerate for at least 4 hours or overnight. Serve with toasted coconut and/or white chocolate curls.
Notes: For easy white chocolate curls take a vegetable peeler and a white chocolate bar, peel down the sides of the chocolate bar to make curls. To toast coconut: Heat oven to 375 and place 1/2 cup coconut on a baking sheet. Toast in the oven for about 10 minutes, stirring every few minutes until toasted.