susie's dark chocolate-coconut pie
From my Mamaw's recipe collection.
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yield
10 serving(s)
prep time
50 Min
cook time
2 Hr 15 Min
method
Refrigerate/Freeze
Ingredients For susie's dark chocolate-coconut pie
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1 1/2 cchocolate wafer crumbs
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5 Tbspbutter, melted
- FOR THE FILLING
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2/3 csugar
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1/4 ccornstarch
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1/4 tspsalt
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1 can(13.66 ounces) coconut milk
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1 cwhole milk
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5egg yolks, beaten
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1 cflaked coconut
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2 Tbspbutter, cubed
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3/4 tspvanilla extract
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3/4 tspcoconut extract
- FOR THE TOPPING
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1 1/3 cdark chocolate chips
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2/3 cheavy whipping cream
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1/4 cbutter, cubed
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toasted flaked coconut
How To Make susie's dark chocolate-coconut pie
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1Combine the cookie crumbs and butter; press onto the bottom and up the sides of an ungreased 9-in. pie plate. Refrigerate for 30 minutes. Bake at 325° for 12-15 minutes or until crust is set. Cool on a wire rack.
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2In a large heavy saucepan, combine the sugar, cornstarch and salt. Stir in coconut milk and whole milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Stir in the coconut, butter and extracts until butter is melted. Pour into cooled crust. Refrigerate for 10 minutes.
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3Place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Stir in butter. Cool until slightly thickened. Spread over filling. Garnish with toasted coconut. Refrigerate for at least 2 hours before serving. Store leftovers in the refrigerator.
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