Recipe courtesy of Gale Gand

Coconut Cream Pie with Chocolate-Painted Crust

Getting reviews...
Save Recipe
  • Level: Easy
Share This Recipe

Ingredients

Directions

  1. Stir the chocolate until melted in the top of a double boiler set over barely simmering water. Brush the baked pie shell up to the rim with the melted chocolate. Set aside to cool and harden at room temperature or, uncovered, in the refrigerator. Bring the milk, cream of coconut, and vanilla bean to a simmer in a large saucepan over medium heat. Immediately turn off the heat and set aside to infuse for 15 minutes. Do not remove the vanilla bean. Meanwhile, whip the egg yolks and sugar together in mixer fitted with a whisk attachment (or using a hand mixer) until pale yellow and fluffy. With the mixer running at low speed, mix in the cornstarch, then gradually pour in the hot milk mixture. Strain the mixture back into the saucepan to smooth it. Whisking constantly, cook over medium high heat until thick and just boiling. When the mixture thickens, the whisk will leave trail marks on the bottom of the pot and the mixture will have a few large bubbles boiling up to the top. Pour the mixture into a bowl and stir in the butter. Half-fill a large bowl with ice water. Rest the bowl containing the custard in the ice water and let cool, stirring frequently to cool the mixture. When the custard is cool, whip the cream until stiff. Fold the whipped cream and coconut into the custard. Pour the mixture into the chocolate-coated pie shell and smooth the top. Refrigerate uncovered at least 24 hours. Serve cold.;
32m Intermediate 97%
CLASS
Catherine McCord

Vegetarian Chimichangas

24m Easy 98%
CLASS
30m Easy 100%
CLASS
32m Easy 99%
CLASS
Stuart O'Keeffe

Coconut Shrimp Curry

17m Easy 97%
CLASS
Damaris Phillips

Coconut Cake

26m Easy 100%
CLASS

Stream discovery+

Your favorite shows, personalities, and exclusive originals. All in one place.

Subscribe Now