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Homemade Black Bottom Coconut Cream Pie photo

Black Bottom Coconut Cream Pie

This Black Bottom Coconut Cream Pie combines rich chocolate and creamy coconut for a dessert that’s simply irresistible!
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pie crust 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

Equipment

  • Mixing bowls
  • Whisk
  • Pie Dish
  • Double boiler or microwave
  • Electric mixer

Method
 

  1. 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.
  2. 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.
  3. 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.

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.