DOUBLE COCONUT CREAM PIE

Double Coconut Cream Pie image

Provided by mary Armstrong

Categories Pies

Time 50m

Number Of Ingredients 12

CRUST
5 c sweetened flaked coconut plus more for toasting
7 Tbsp unsalted butter
1/2 c chocolate chips
CUSTARD
2 large eggs
1/2 c sugar
1/4 c all purpose flour
2 c whole milk
1/2 tsp vanilla extract
TOPPING
3/4 c heavy cream

Steps:

1. Preheat oven to 350 degrees. Spray 9 inch pie pan with cooking spray. I like to use a clear pyrex dish so that I can keep an eye on the coconut crust so that it doesn't burn.
2. CRUST: Place 3 cups coconut in a bowl. Melt 5 tbsp. butter and stir into the coconut until moistened. Press into bottom and up the sides of pie plate. Bake until deep golden brown. About 25-30 minutes. Check often, if edges are browning quicker than the bottom cover edges with strips of foil or a crust protecter.
3. When crust is done, remove from oven and sprinkle the chocolate chips over the crust and let stand 5 minutes, or until shiny. Gently spread chocolate over bottom of crust. Refrigerate for 10-15 minutes.
4. CUSTARD: Whisk eggs,sugar,flour and vanilla until smooth.
5. Warm milk in a heavy bottom saucepan until almost simmering over medium heat.
6. Whisking constantly, slowly pour hot milk into egg mixture. Return milk mixture to pan. Cook over low heat, stirring constantly, until mixture begins to boil and thickens enough to coat back of a spoon, about 5 minutes. Remove from heat.
7. Stir in remaining 2 cups of coconut and 2 tbsp. butter, let stand 10 minutes, stirring occasionally. Pour custard into cooled crust. Cover with plastic wrap, pressing against surface of custard, and chill completely, about 2 hours.
8. TOPPING: 30 minutes before serving, Beat cream until stiff peaks form. Spread over custard and chill. Garnish with toasted coconut before serving.