Black Bottom Coconut Cream Pie

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Yesterday (March 14th) was one of the best holidays of the year (IMO): Pi day!!!  I remember first celebrating this holiday in high school in my pre-algebra class.  In honor of this momentous holiday, we held a pie making contest.  At this point in my life, my love for food and baking was only just beginning and my culinary adventures were mostly limited to easy things like chocolate chip cookies, pizza, scrambled eggs, and brownies.  I remember searching through one of my mom’s Pillsbury cookbooks and settled on a chocolate cherry pie with a traditional pie crust and a filling that essentially combined instant chocolate pudding and cherry pie filling.  It was quite amateur at best, but somehow I won, mostly because people couldn’t quite figure out what was in it and were curious to find out more.  My baking and pie making skills have come quite a long way since then… I would shudder at the thought of using a canned filling now!

This year, Pi day happened to fall the day after a huge snow storm.  Nothing gets me more in the mood for baking than inclement weather!  Luckily I was able to leave work a little early because I had an ambitious pie in mind: coconut cream pie!  Since returning from Thailand, I’ve been on a coconut kick and had some coconut milk and cream on hand.  I also had some milk, cream, and cream cheese leftover from the last batch of ice cream I made so I didn’t need to brave the blizzard to buy ingredients.  I then decided to add a chocolate (black) bottom layer to it because chocolate makes everything better. All of this culminated together in this newest creation: Black Bottom Coconut Cream Pie.  What is beautiful about this pie is that it layers rich chocolate, with a sweet coconut pudding, and a light, salty, but only slightly sweet, whipped topping.  It is neither too coconutty (this was tested on a coconut hater) nor too sweet.  It really is the perfect harmonious blend of sweet and salty with chocolate and coconut.  Hope you all had a delicious Pi Day!

Small confession: This crust recipe is actually supposed to make 2 pie crusts but I messed up, in a good way, and just made one.  The crust is one of my favorite parts so in my mind, more crust is better! If you want a thinner crust (or less butter in a slice of pie), then just use half of the pie dough and reduce the baking time.

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Black Bottom Coconut Cream Pie

Ingredients:

Crust (From Epicurious):

2 1/2 cups all purpose flour
1 tablespoon sugar
3/4 teaspoon salt
1 cup (2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
6 tablespoons (about) ice water

Coconut Pudding (adapted from Epicurious):

2/3 cup sugar
1/4 cup cornstarch
1/2 teaspoon salt
4 large egg yolks
1.5 cups whole milk
1 can (14 oz) coconut milk
2 tablespoons unsalted butter, softened
1 teaspoon vanilla
1/2 tsp salt

 

Chocolate layer:

4 oz chocolate, chopped
1/2 cup whipping cream
1 Tbs butter
vanilla

Coconut Whipped Topping:

1/2 cup whipping cream
the top creamy/firm part from a 14 oz can of coconut cream (it is best to chill the can for a few hours and then just scoop out the top creamy part and leave behind the coconut water and reserve for another use)
4 oz cream cheese, softened
1/4 cup powdered sugar
1/2 tsp salt

Coconut Topping:

Dang toasted coconut chips or toasted shredded coconut (enough to cover pie)

Instructions:

Preheat oven to 350 degrees.

One thought on “Black Bottom Coconut Cream Pie

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