I made this recipe as a follow up for my Hawaiian friend who had a birthday. I figured, why only celebrate once? It was one of the recipes suggested by my friend, Google. I only modified it slightly. Instead of using a store bought pie crust, I used the recipe I’ve posted before in my Dutch Apple pie for the crust. I really liked that the coconut flavor was subtle, not in your face. Enjoy!
Coconut Chocolate Pie
- 1 pie crust
- 1 cup whole milk
- 1 14 oz can coconut milk
- 1 cup sugar
- 1 cup cold water
- 1/2 cup cornstarch
- 1 1/4 cups chocolate chips
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1/4 cup creme de cocoa liqueur, divided in half
Bake the pie crust in a 350° oven for 15 to 20 minutes or until golden brown. You want to poke the bottom and sides with a fork first. I weight mine down with parchment paper and some old dried beans. This prevents it from puffing up but can take longer to bake. Allow to cool completely.
In a medium pan; whisk together the milk, coconut milk and sugar. Bring to a boil over medium-high heat then reduce to low. Combine the corn starch and cold water, I like to use a jar for this. Shake well until it’s mixed (no lumps of cornstarch). Slowly pour into the milk mixture, whisking constantly. Continue stirring until it thickens, about 3 to 5 minutes.
Use a microwave safe bowl and nuke the chocolate in 20 second interval, stirring between, until the chocolate is melted and smooth. Add in 1/2, or 2 Tbsp, of the cocoa liqueur.
Divide the milk mixture evenly, I like to use 2 identical liquid measuring cups for this. Add the chocolate to one of them. Pour one of the mixtures into the cooled pie shell and smooth out. The original recipe called for the chocolate first but I missed that and poured the coconut first, I don’t think it really matters but I liked the light/dark/light layering. Pour the second mixture and gently smooth out. Refrigerate for at least an hour, longer is better.
Place a mixing bowl and beaters, or whisk attachment if using a stand mixer, in the freezer for 15 to 20 minutes. Once cold, beat the heavy cream until soft peaks form. Add the powdered sugar and remaining cocoa liqueur and beat until stiff peaks form. Spread on top of the pie and serve.