Saturday, November 28, 2009

Erika's Black Bottom Coconut Cream Pie

(Unfinished picture of pie. It still needed the whipped cream and toasted coconut on top).




1 Pastry for a 1-crust pie, home-made or refrigerated ready-to-use
2/3 cup semisweet chocolate chips
1 cup heavy cream, divided
2/3 cup sugar
1/2 cup flour
1/4 teaspoon salt
2 c. coconut milk
1 c. milk
3 large egg yolks
1 bag (7 oz size) sweetened flaked coconut, divided
2 tablespoons butter or margarine
1/2 teaspoon almond extract
1 tsp. coconut extract

Directions:

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 degrees, 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 chocolate 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 of the milk, stirring well after each, then stir in the 2 cups of coconut 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, about 7 to 10 minutes. Remove from heat.

Lightly beat the egg yolks in a medium bowl. Gradually stir in the hot milk mixture a couple of Tablespoons at a time until the eggs are room temperature. 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, almond and coconut extract. Let cool 10 minutes, then spoon and pour over the chocolate in the pie shell. Put a sheet of plastic wrap on top of the filling (to keep skin from forming), and chill overnight or for several hours.

Meanwhile, spread the remaining cup of coconut onto a baking sheet and toast it at 350 F degrees 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

***MAKE SURE TO CHILL PIE OVERNIGHT, OR SEVERAL HOURS***
Some how this pie ends up inviting itself to dinner every Thanksgiving. It's just become one of the family! It's a fabulous pie..I Promise! I have altered and adjusted this pie going on 5 years now. Hopefully it'll continue to be on the menu for years to come. Please just remember to give ample time to refrigerate because you want the chocolate to harden (it's texture will end up being like a truffle). Yumm-o!

2 comments:

Ingrid said...

Yum, I can see why this would end up on everyone's menu. You know if you made a crumb crust and added some chopped almonds (or use it in place of some of the flour in the crust)it would be almond joy-ish.

Thanks for sharing!
~ingridf

Cooking Queen said...

Ohh Ingrid...now you're talking!
-Erika
*Thanks for commenting on my blog! It always gives me something to look forward to!

Blog Widget by LinkWithin