I waited for a long time to bake this because I didn't believe in my baking skills (growing up we never baked in our house. We didn't own an oven til I was older, like 18 or 19). I invited my friend, Nikki, to bake it with me. I am very proud of what we made, although I got the wrong chocolate :( I got the unsweetened Ghiradelli chocolate and the pie came out tasting bitter despite the sugar and coconut we added.
It is worth the try though. I would totally bake it again!
The bottom layer was the chocolate + coconut layer
The top layer was the coconut only layer
Ingredients:
1 9-in. unbaked pie crust
1 cup milk
1 can coconut milk (14 oz.)
1 tbsp. coconut extract
1 cup sugar
1 cup water
1/2 cup cornstarch
7/8 cup chocolate (Dutch chocolate, or any chocolate with high cocoa butter content)
1 1/2 cups heavy cream
1/4 cup sugar
1. Preheat oven to 350 degrees F.
2. Bake crust for 15 minutes, or until golden brown. Set aside to cool.
3. In a medium saucepan, whisk together milk, coconut milk, coconut extract and 1 cup sugar.
4. In a separate bowl, dissolve the cornstarch in water.
5. After bringing coconut milk mixture to a boil, reduce to simmer and slowly whisk in the cornstarch mixture. Continue stirring over low heat until thickened—about three minutes. Divide evenly into two bowls.
6. In another bowl, microwave chocolate until melted.
7. Mix chocolate into one of the bowls of coconut pudding, then pour mixture into the pie crust, spread and let sit.
8. Pour the remaining bowl of coconut pudding on top of the chocolate-coconut pudding mixture and spread smooth being careful nut to mix the two layers. Refrigerate the pie for an hour or more.
9. Whip the heavy cream with 1/4 cup of sugar until stiff. Layer the whipped cream on the pie surface. Garnish with chocolate shavings.
Enjoy and happy cooking!!!!
