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Chocolate Coconut Cream Pie




Source of Recipe


By The Canadian Living Test Kitchen


List of Ingredients




Chocolate Pastry (see recipe at bottom of page)

• 1 oz (30 g) semisweet chocolate

•
FILLING:

• 2-1/2 cups (625 mL) milk

• 1/2 cup (125 mL) granulated sugar

• 1/3 cup (75 mL) cornstarch

• 1/4 tsp (1 mL) salt

• 1/3 cup (75 mL) piña colada concentrate

• 4 egg yolks

• 4 oz (125 g) semisweet chocolate, chopped

• 1/2 cup (125 mL) sweetened shredded coconut, toasted

• 1 tbsp (15 mL) butter

• 1-1/2 tsp (7 mL) vanilla

• 1/2 cup (125 mL) whipping cream

GARNISH:

• 3/4 cup (175 mL) whipping cream

• 2 tbsp (25 mL) grated semisweet chocolate


Recipe



On lightly floured surface, roll out pastry to (1/8)-inch (3 mm) thickness; fit into 9-inch (23 cm) pie plate, leaving 1/2-inch (1 cm) overhang. Turn overhang under; flute edge. Prick all over with fork. Line with foil; fill evenly with pie weights or dried beans. Bake in bottom third of 425°F (220°C) oven for 15 minutes. Remove weights and foil. Bake until firm, 5 to 7 minutes. Let cool on rack. (Make-ahead: Cover and store at room temperature for up to 1 day.)

FILLING: In heavy saucepan, whisk together 1/2 cup (125 mL) of the milk, sugar, cornstarch and salt; stir in remaining milk and piña colada concentrate. Bring to boil over medium heat, stirring constantly. Reduce heat to medium-low; cook, stirring, until thickened, about 8 minutes. Remove from heat.

In bowl, stir 1 cup (250 mL) of the piña colada mixture into egg yolks; return to pan and cook until thick enough to mound on spoon, about 4 minutes. Remove from heat. Add chopped chocolate, coconut, butter and vanilla; stir until chocolate is melted. Transfer to clean bowl and place plastic wrap directly on surface; refrigerate until chilled, 2 to 2-1/2 hours.

Meanwhile, in bowl over saucepan of hot (not boiling) water, melt chocolate; brush over crust. Refrigerate until set.

In bowl, whip cream; fold into filling. Pour into prepared crust; refrigerate until firm enough to slice, about 3 hours.

GARNISH: In bowl, whip cream; using pastry bag, pipe or spoon around edge of pie. Sprinkle with grated chocolate. (Make-ahead: Refrigerate for up to 8 hours.)

Chocolate Pastry
• 1-1/4 cups (300 mL) all-purpose flour
1/4 cup (50 mL) cocoa powder
2 tbsp (25 mL) granulated sugar
1/2 tsp (2 mL) salt
1/4 cup (50 mL) each cold butter and shortening, cubed
1 egg yolk
1 tsp (5 mL) vinegar
Ice water

In large bowl, sift together flour, cocoa, sugar and salt. Using pastry blender or 2 knives, cut in butter and shortening until mixture resembles fine crumbs with a few larger pieces.

In liquid measure, whisk together egg yolk and vinegar. Add enough ice water to make 1/3 cup (75 mL). Drizzle over flour mixture; using fork, briskly stir until dough holds together. Gather dough and press into disc. Wrap in plastic wrap and refrigerate until chilled, about 30 minutes. (Make-ahead: Refrigerate for up to 3 days.)