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Chocolate Bottom Coconut Cream Pie




Source of Recipe


TOH Message Board


List of Ingredients




-Pastry for a 1-crust pie,
-2/3 C. semisweet chocolate chips
-1 C. heavy cream, divided
-2/3 C. sugar
-1/2 C. flour
-1/4 t. salt
-3 c. milk, divided
-3 egg yolks
-1 (7-oz.) bag (about 2 1/2 C.) sweetened flaked coconut, divided
-2 T. butter or margarine
-1 t. vanilla
-1/2 t. almond extract


Recipe



-Line a 9-inch pie plate with the pastry, prick it all over with a fork, line with a double thickness of foil and bake at 375°F. about 20 minutes, until it is beginning to brown.
-Remove the foil and bake another 5 to 10 minutes, until it is fully brown. (Or follow label directions on premade crust for baking empty.)
-Set aside to cool.

-Meanwhile, combine the 2/3 cup of chips and 1/3 cup of the cream in a small saucepan.
-Stir constantly over low heat until the chocolate is melted and the mixture is completely smooth.
-Pour into the pie shell, spread if necessary and set aside to cool completely.

-In a medium saucepan, stir together the sugar, flour and salt.
-Add about 1/4 cup of the milk and stir until the mixture is smooth.
-Add another 3/4 cup or so of the milk in two additions, stirring well after each, then stir in the remaining 2 cups of milk, stirring well.

-Bring the mixture to a boil over medium-high heat, stirring constantly; reduce the heat to low and simmer, stirring frequently, and scraping around the edges of the pan bottom, until the mixture is as thick as pudding -- 7 to 10 minutes.
-Remove from heat.
-Lightly beat the egg yolks in a medium bowl.
-Gradually stir in about a cup of the hot milk mixture.
-Pour this egg-milk mixture into the hot mixture in the pan, stirring well immediately.
-Cook over low-medium heat, stirring constantly, 2 to 3 minutes, until it thickens again.

-Remove from heat and stir in 1 1/2 cups of the coconut and the butter, vanilla and almond extract.
-Let cool 10 minutes, then spoon and pour over the chocolate in the pie shell.
-Put a sheet of waxed paper right on top of the custard (to keep skin from forming), and chill at least 2 hours.

-Meanwhile, spread the remaining cup of coconut onto a baking sheet and toast it at 350°F. 8 to 10 minutes, stirring occasionally, until it is golden.
-Cool completely.

-Whip the remaining 2/3 cup of cream and spread or pipe it on the cooled pie; decorate with toasted coconut.

-Serves 8.