Chocolate Coconut Pie With Coconut Crust Recipes

COCONUT CREAM PIE WITH CHOCOLATE CRUST

Steps:

• Make crust: Preheat oven to 325 degrees. In a food processor, combine cookies and salt; process until fine crumbs form. With machine running, slowly pour butter through feed tube and process until mixture resembles wet sand. Stir in coconut. Press crumbs in bottom and up side of a 9-inch deep-dish pie plate. Bake until crust is set, about 25 minutes. Let cool completely in pie plate on a wire rack.
• Make topping: Increase heat to 350. Spread 1/2 cup coconut on a rimmed baking sheet. Bake until golden, 10 to 12 minutes, tossing occasionally.
• Make filling: In a small saucepan, whisk together milk, egg yolks, sugar, cornstarch, vanilla, and salt. Cook over medium-high, whisking constantly, until bubbles form at the edge and mixture thickens, about 5 minutes. Strain through a fine-mesh sieve into a large bowl and stir in 1 1/4 cups coconut. Pour filling into cooled crust and smooth top. Refrigerate until filling is chilled and completely set, about 2 hours (or wrap tightly with plastic and refrigerate, up to 2 days).
• To serve, whip cream until soft peaks form. Top pie with whipped cream and toasted coconut.

CRISP COCONUT AND CHOCOLATE PIE

Steps:

• Preheat oven to 350 degrees. Place the butter and a third of the coconut in the bowl of a food processor fitted with the metal blade. Process until mixture forms a ball, 1 to 2 minutes. Transfer to a medium bowl. Sprinkle remaining coconut over mixture, and combine with your fingers.
• Place an 8-inch tart pan with a removable bottom on a baking sheet. Press coconut mixture into bottom and up sides of pan to form a crust, leaving top edges loose and fluffy. Place a ring of aluminum foil over edge to prevent burning. Bake until center begins to brown, 10 to 15 minutes; remove foil, and cook until edges are browned, 4 to 6 minutes. Transfer to a wire rack to cool completely.
• Place chocolate in a medium heatproof bowl. Bring cream just to a boil in a small saucepan, and pour over chocolate. Let sit 10 minutes, and stir until chocolate is melted and combined. Let cool, and pour into coconut crust. Cover with plastic wrap, and transfer to refrigerator until filling is set, at least 1 hour. Cut into wedges, and serve.

CHOCOLATE COCONUT PIE WITH COCONUT CRUST

Steps:

• Place flour and coconut in a food processor; process until coconut is finely chopped. Add butter; pulse until butter is the size of peas. While pulsing, add extract and just enough milk to form moist crumbs. Shape dough into a disk; wrap in plastic. Refrigerate 1 hour or overnight., Preheat oven to 400°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge., Line unpricked pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack 10-15 minutes or until edges are light golden brown. Remove foil and weights; bake 5-7 minutes longer or until bottom is golden brown. Cool on a wire rack. Reduce oven setting to 350°., For filling, in a large saucepan, melt chocolate and butter over medium heat; cool slightly. Whisk in milks, eggs, vanilla and salt. Pour into crust. Sprinkle with coconut and almonds., Cover edge loosely with foil. Bake 30-35 minutes or until center is set. Remove foil. Cool on a wire rack. If desired, serve with whipped cream.

COCONUT CREAM PIE WITH CHOCOLATE MACAROON CRUST

Steps:

• In a small bowl, sprinkle gelatin over 1/4 cup cold water. Let stand for 5 minutes. In a medium saucepan, whisk together coconut milk, sugar, gelatin mixture, coconut extract, and salt. Bring to a boil over medium heat, 3 to 4 minutes. Meanwhile, in a medium bowl, whisk egg yolks with cornstarch until combined.
• Slowly whisk one-fourth of the hot-milk mixture into egg yolks; return to saucepan. Cook, whisking constantly, until the mixture returns to a boil, about 1 minute. Stir in shredded coconut. Transfer to a large bowl; let stand 15 minutes.
• Pour filling into the prepared crust. Refrigerate until set, at least 4 hours, and up to overnight. Spread whipped cream on top; garnish with toasted coconut, if desired.

SUSIE'S DARK CHOCOLATE-COCONUT PIE

Steps:

• Combine the cookie crumbs and butter; press onto the bottom and up the sides of an ungreased 9-in. pie plate. Refrigerate for 30 minutes. Bake at 325° for 12-15 minutes or until crust is set. Cool on a wire rack., In a large heavy saucepan, combine the sugar, cornstarch and salt. Stir in coconut milk and whole milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer., Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Stir in the coconut, butter and extracts until butter is melted. Pour into cooled crust. Refrigerate for 10 minutes., Place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Stir in butter. Cool until slightly thickened. Spread over filling. Garnish with toasted coconut. Refrigerate for at least 2 hours before serving. Store leftovers in the refrigerator.

COCONUT CRUST

Steps:

• Mix coconut and butter or margarine together. Press mixture into an 8 or 9 inch pie plate.
• Bake at 325 degrees F (165 degrees C) for 15 minutes, or until golden.

COCONUT CREAM PIE WITH CHOCOLATE-PAINTED CRUST

Steps:

• In the top half of a double boiler set over barely simmering water, stir the chocolate until melted. Using a pastry brush, 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. In a large saucepan, bring the milk, cream of coconut, and vanilla bean to a simmer over medium heat. Immediately turn off the heat and set aside to infuse for 15 minutes.
• Meanwhile, in a mixer fitted with a whisk attachment (or using a hand mixer), whip the egg yolks and sugar together 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 and remove the vanilla bean. 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 medium 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 2 hours. (Or refrigerate until ready to serve, up to 24 hours.) Serve cold.
• In a mixer fitted with a paddle attachment (or using a hand mixer), mix the flour, salt, and sugar for 1 minute. Add the butter and mix just until you have a crumbly, sandy mixture. You should still be able to see the pieces of butter. In a small bowl, stir the water and vinegar together. With the mixer running at medium speed, drizzle in the water-vinegar mixture and mix just until a dough forms. You should still see small bits of butter.
• Turn out onto a work surface, divide the dough in 1/2, and shape into 2 round, flat disks. Wrap separately in plastic wrap and refrigerate at least 30 minutes before using. (Or, refrigerate up to 48 hours or freeze up to 1 month before using. If frozen, let thaw in the refrigerator overnight before rolling out.) When the time comes to roll out the dough, let the dough warm up for a few minutes at room temperature. Dust a work surface with just a few tablespoons of flour and keep some extra flour at hand. If you like, you can roll out the dough between 2 sheets of waxed paper (flouring the bottom sheet and the top of the dough before rolling), which makes it much easier to transfer to the pan later on. However, you won't be able to check the progress of the dough as easily. It's entirely up to you.
• Sprinkle a little flour on top of the dough and start rolling outward from the center with quick, light strokes. Don't worry if the edges split a bit; concentrate on getting a good circle going from the center. Lift up and rotate the dough 1/4 turn every minute or so to help ensure even rolling. The dough should feel smooth and soft; some say it should feel like the inside of your forearm. If it gets sticky, sprinkle on a bit more flour, but don't do this more than 2 or 3 times; the dough will absorb too much flour. Instead, put it back in refrigerator for 15 minutes to firm the butter up. Keep rolling until the circle is at least 2 inches larger than your pan (for example, 11 inches wide for a 9-inch pie pan), or 3 inches larger for deep-dish pies.
• Set your pie or tart pan nearby. We always use heavy aluminum pans, because glass pans seem to bake the crust too fast. However, we know that the advantage of glass is that you can easily check the color of the crust. Again, it's up to you. Either choice will work.
• To transfer the crust to the pan, we find it easiest to roll a finished crust up onto the rolling pin, then gently unroll it in the pan. Or, you can fold it gently in quarters, lift it up, position the center point on the center of the pan, and unfold it into the pan. If using waxed paper, peel off the top layer, turn the crust gently into the pan, and peel off the remaining paper. Make sure that the dough is allowed to settle completely into the pan.
• Don't stretch and press the dough into the corners; stretched dough will likely shrink back when you bake it. Instead, lift the edges of the crust to let it settle down into the corners. If the dough tears a bit, don't be concerned; we'll patch it in a minute. Using scissors or a sharp knife, trim the dough to within 3/4-inch of the rim. Use any extra scraps to patch the crust, pressing with your fingers (wet them if necessary) or set aside.
• Working around the rim, turn the crust under itself (not under the rim of the pan) to make a thick edge, pressing it firmly against the pan to reduce shrinkage. To decorate the rim, just press it all around with the back of a fork. For a slightly more advanced look, press the thumb and forefinger of one hand together. Use them to gently push the thick dough rim outward, while pushing inward with the forefinger of the other hand, so that they intersect in a "V" with the dough in between. Repeat all around the rim to make a wavy edge. Chill 20 minutes before baking.
• Heat the oven to 375 degrees. Line the inside of the chilled crust with aluminum foil (don't turn down over the rim, but leave the extra sticking up so that you have something to hold on to). Fill the foil all the way up to the top of the shell with pie weights, rice, or dried beans. (Pie weights are reusable metal or ceramic pellets that hold the crust in place as it bakes. You can buy them at cooking supply stores.) Bake 25 to 30 minutes, until dry and beginning to turn "blond". Lift the foil and weights out of the shell and bake another 10 to 15 minutes, checking frequently to prevent overbaking, until medium brown.