Name: Susie's Dark Chocolate-Coconut Pie
Prep time: 50 min
Cook time: 50 min
Yield: 1
Ingredients: 1-1/2 cups chocolate wafer crumbs -; 5 tablespoons butter, melted -; Filling: -; 2/3 cup sugar -; 1/4 cup cornstarch -; 1/4 teaspoon salt -; 1 can (13.66 ounces) coconut milk -; 1 cup whole milk -; 5 large egg yolks, beaten -; 1 cup sweetened shredded coconut -; 2 tablespoons butter, cubed -; 3/4 teaspoon vanilla extract -; 3/4 teaspoon coconut extract -; Topping: -; 1-1/3 cups dark chocolate chips -; 2/3 cup heavy whipping cream -; 1/4 cup butter, cubed -; Toasted sweetened shredded coconut -

Ingredients for - Susie's Dark Chocolate-Coconut Pie

1. 1-1/2 cups chocolate wafer crumbs

2. 5 tablespoons butter, melted

3. Filling:

4. 2/3 cup sugar

5. 1/4 cup cornstarch

6. 1/4 teaspoon salt

7. 1 can (13.66 ounces) coconut milk

8. 1 cup whole milk

9. 5 large egg yolks, beaten

10. 1 cup sweetened shredded coconut

11. 2 tablespoons butter, cubed

12. 3/4 teaspoon vanilla extract

13. 3/4 teaspoon coconut extract

14. Topping:

15. 1-1/3 cups dark chocolate chips

16. 2/3 cup heavy whipping cream

17. 1/4 cup butter, cubed

18. Toasted sweetened shredded coconut

How to cook deliciously - Susie's Dark Chocolate-Coconut Pie

1 . Stage

Combine 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.

2 . Stage

In 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.

3 . Stage

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.

4 . Stage

Place 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.