Silky Smooth Coconut Cream Pie with Chocolate Painted Crust

November 13, 2014

A classic coconut cream pie, instead with a few tricks to keep the pudding super smooth! And don't forget the finishing touch of chocolate!

For the Pie Shell:
One single-pastry pie crust, baked as per directions (try this basic pie crust, or this all-butter flaky pie crust)
2 ounces dark chocolate
For the Filling:
? cup granulated sugar
¼ cup + 1 tablespoon cornstarch
¼ teaspoon salt
3 cups (about 1½ cans) unsweetened coconut milk
4 large egg yolks, well-beaten, in medium-sized bowl
2 tablespoons unsalted butter
1 teaspoon vanilla extract
For the Topping:
1½ cups whipping cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
? cup shredded coconut, toasted

For the Shell: Bake pie shell as per individual directions. Allow to cool completely. In a small dish, melt chocolate in microwave in 30 second increments at half power, stirring in- between, until...
See the full directions on my site

Nutritions

Calories
625

Sodium
121mg
5% DV

Fat
58g
89% DV

Protein
6g
13% DV

Carbs
15g
5% DV

Fiber
2g
11% DV

Snack Baked