Mike's Black Bottom Coconut Chocolate Pie

Jun 21
3 min read

This recipe is a marriage of a couple of recipes that made a delicious coconut cream pie with a thin layer of ganache. The things that makes this one unique is that the coconut flavor in the custard is mild. It's honestly for a vanilla custard with coconut flakes in it for a subtle flavor. This is what our family loves - no overpowering, artifical coconut flavor - just creamy yumminess.

Let's Get Started!

Ingredients

BAKED 9 inch pie shell - this is a Sharon's pie crust recipe
1/4 c. toasted coconut (for topping)
2 Tbsp with shredded chocolate (for topping)

Ganache Ingredients

1/4 cup (85 g) semisweet or bittersweet chocolate chips
1/4 cup heavy cream

Cream Filling Ingredients

5 Tbsp cornstarch
1 c. sugar
1/4 tsp salt
2 1/2 c. milk
3/4 c. half and half
3 egg yolks
2 Tbsp butter or margarine
1 tsp vanilla

Toppings

1 c. whipping cream (for topping)
Toasted coconut and chocolate shavings

Directions

For the ganache, heat the cream to a simmer in the microwave or on the stovetop. Add the chocolate chips. Let sit for 3-5 minutes until the chocolate chips are melted. Stir until glossy and smooth. Spread evenly over the bottom of the cooled crust. It will be a VERY thin layer. Refrigerate until ready to assemble the rest of the pie. If it's not enough for you - you can increase up to 1/2 c. chocolate and 1/2 c. cream (but at this level we found the chocolate was too strong).

For Cream Filling

TWO COOKING OPTIONS (Stovetop or Microwave)

Stovetop Directions

Mix cornstarch, sugar and salt in a 3-quart saucepan.
Add milk and half and half (before turning on the heat).
Turn to medium heat and cook until smooth and thick, stirring consistenly. Turn heat to low.
Place three egg yolks in a cereal-sized or other small bowl.
(Step #5 is essential - it brings the egg temperature up slowly so that they don't scramble when added to hot pie filling)
Pour 2 Tbsp of the hot mixture (hot mixture is the half and half mixture in the saucepan) into the egg yolks in the smaller bowl and immediately whisk together with a fork. Then add two more tablespoons of the hot mixture and whisk that in. Finally, add 1/2 c. of hot mixture into the egg mixture and stir.
Now pour the small egg bowl mixture into the hot pan mixture on the stove and whisk together immediately.
Return temperature to medium and cook for 2-3 mins. Stirring consistently. Will be thick when done.
If not this thick, continue cooking.
Remove from heat and add vanilla and butter (in chunks). Stir until combine.
Add 1/2 c. coconut, (we like ours blended to a rough powder and UN-toasted)
Pour over chilled ganache in pie crust.
Chill for 3 to 4 hours. When ready to serve, whip the cream and spread over pie. Sprinkle another 1/2 c. of toasted coconut over the top.

Microwave Directions

Mix sugar, cornstarch, milk and half and half together in a large microwavable bowl.
Microwave on high for 3 minutes.
Remove and stir.
Microwave on high for another 3 minutes.
Remove and stir.
Then cook on half power for 3 minutes.
Place three egg yolks in a cereal-sized or other small bowl.
Pour 2 Tbsp of the hot mixture (hot mixture is the half and half mixture in the saucepan) into the egg yolks in the smaller bowl and immediately whisk together with a fork. Then add two more tablespoons of the hot mixture and whisk that in. Finally, add 1/2 c. of hot mixture into the egg mixture and stir.
Pour the warm small bowl mixture into the larger microwave bowl and whisk together immediately.
Cook for another 3 minutes at half power.
Should look similar to this when thickened.
If not this thick, repeat step microwave directions # 10 until thick enough.
Add 1/2 c. coconut, (we like ours blended to a rough powder and UN-toasted)
Pour over chilled ganache in pie crust.
Chill for 3 to 4 hours. When ready to serve, whip the cream and spread over pie. Sprinkle another 1/2 c. of toasted coconut over the top.