Black Bottom Coconut Cream Pie
There’s something magical about a pie that combines the rich, creamy goodness of chocolate with the tropical sweetness of coconut. The Black Bottom Coconut Cream Pie is a delightful dessert that showcases layers of flavor and texture, making it a showstopper for any occasion. Whether you’re celebrating a special event or simply indulging yourself, this pie is bound to impress.
Imagine breaking through a crisp, flaky crust to reveal a luscious chocolate layer followed by a creamy coconut filling topped with fluffy whipped cream and toasted coconut. Let’s dive into the details of this irresistible treat!
What Sets This Recipe Apart
This Black Bottom Coconut Cream Pie stands out due to its unique combination of flavors and textures. The semi-sweet chocolate layer at the bottom creates a rich foundation that perfectly complements the light and airy coconut cream on top. The addition of toasted shredded coconut not only enhances the flavor but also adds a delightful crunch. This pie is not just a dessert; it’s an experience that brings together the best of both worlds: chocolate and coconut.
Ingredient List
- 1 refrigerated pie crust
- 4 ounces semi-sweet chocolate, chopped
- 3/4 teaspoon vanilla extract, divided
- 1 1/2 cups heavy cream, divided
- 1 tablespoon butter
- 2 cups whole milk
- 4 large egg yolks
- 1/2 cup sugar
- 1/2 cup all-purpose flour
- 1/8 teaspoon salt
- 1 1/4 cups sweetened coconut milk, the kind in a can, divided
- 3/4 cup sweetened shredded coconut
- 1/4 teaspoon coconut extract, optional
- 1/3 cup confectioners’ sugar
- Toasted shredded coconut for garnish
Cook’s Kit
- Mixing Bowls: For combining the filling ingredients.
- Whisk: To blend the egg yolks and other ingredients smoothly.
- Pie Dish: A 9-inch pie dish will work perfectly.
- Double Boiler or Microwave: For melting the chocolate.
- Electric Mixer: For whipping the heavy cream to perfection.
Cook Black Bottom Coconut Cream Pie Like This
Step 1: Prepare the Pie Crust
Start by preheating your oven to 350°F (175°C). Unroll the refrigerated pie crust and fit it into your pie dish. Poke holes in the bottom with a fork to prevent bubbling. Bake for about 10-12 minutes or until lightly golden. Let it cool while you prepare the filling.
Step 2: Make the Chocolate Layer
In a double boiler or microwave, melt the chopped semi-sweet chocolate with 1 tablespoon of butter, stirring until smooth. Once melted, stir in 1/4 teaspoon of vanilla extract. Pour the chocolate mixture into the cooled pie crust, spreading it evenly. Place it in the fridge to set while you make the coconut filling.
Step 3: Prepare the Coconut Cream Filling
In a medium saucepan, combine the whole milk, 1 cup of sweetened coconut milk, sugar, flour, egg yolks, and salt. Whisk everything together until smooth. Cook over medium heat, stirring constantly until the mixture thickens
Black Bottom Coconut Cream Pie
Ingredients
Equipment
Method
- Step 1: Prepare the Pie CrustStart by preheating your oven to 350°F (175°C). Unroll the refrigerated pie crust and fit it into your pie dish. Poke holes in the bottom with a fork to prevent bubbling. Bake for about 10-12 minutes or until lightly golden. Let it cool while you prepare the filling.
- Step 2: Make the Chocolate LayerIn a double boiler or microwave, melt the chopped semi-sweet chocolate with 1 tablespoon of butter, stirring until smooth. Once melted, stir in 1/4 teaspoon of vanilla extract. Pour the chocolate mixture into the cooled pie crust, spreading it evenly. Place it in the fridge to set while you make the coconut filling.
- Step 3: Prepare the Coconut Cream FillingIn a medium saucepan, combine the whole milk, 1 cup of sweetened coconut milk, sugar, flour, egg yolks, and salt. Whisk everything together until smooth. Cook over medium heat, stirring constantly until the mixture thickens.
Notes
- You can use a store-bought crust for convenience.
- For extra coconut flavor, add more shredded coconut to the filling.
- This pie can be made a day in advance and stored in the refrigerator.
