Place white chocolate chips in a large bowl.
Combine egg yolks and sugar in a medium saucepan; stir with a wire whisk until pale yellow.
Add coconut milk coffee creamer, vanilla, and salt; stir until combined.
Heat over medium heat, stirring constantly, until mixture reaches 175° when measured with an instant read kitchen thermometer (about 10 minutes).
Pour mixture through a sieve into bowl of white chocolate. Discard any bits in the sieve. Allow mixture to sit for 2-3 minutes to melt chocolate.
Stir mixture well to combine with chocolate.
Pour mixture into baked crust.
Chill and allow to set for at least 2 hours, or until fully set.