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 -

Recipe information

Cooking:

50 min.

Servings per container:

Source:

More details

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.