Chocolate Coconut Cream Pie

We've jazzed up a decadent coconut cream pie with chocolate pastry and a shower of grated chocolate. Look for the piña colada concentrate in the drinks aisle or freezer section of the supermarket.

Servings: 8 to 10

Ingredients:

Nutritional Info
Per each of 10 servings: about -
cal 493
pro 7 g
total fat 32 g
sat. fat 18 g
carb 49 g
fibre 2 g
chol 160 mg
sodium 291 mg
% RDI: -
calcium 11%
iron 14%
vit A 24%
vit C 2%
folate 16%
    Chocolate Pastry
    1 oz (30 g) semisweet chocolate
    Filling:
    2-1/2 cups (625 mL) milk
    1/2 cup (125 mL) granulated sugar
    1/3 cup (75 mL) cornstarch
    1/4 tsp (1 mL) salt
    1/3 cup (75 mL) piña colada concentrate
    4 egg yolks
    4 oz (125 g) semisweet chocolate, chopped
    1/2 cup (125 mL) sweetened shredded coconut, toasted
    1 tbsp (15 mL) butter
    1-1/2 tsp (7 mL) vanilla
    1/2 cup (125 mL) whipping cream
    Garnish:
    3/4 cup (175 mL) whipping cream
    2 tbsp (25 mL) grated semisweet chocolate

Preparation:

On lightly floured surface, roll out pastry to (1/8)-inch (3 mm) thickness; fit into 9-inch (23 cm) pie plate, leaving 1/2-inch (1 cm) overhang. Turn overhang under; flute edge. Prick all over with fork. Line with foil; fill evenly with pie weights or dried beans. Bake in bottom third of 425°F (220°C) oven for 15 minutes. Remove weights and foil. Bake until firm, 5 to 7 minutes. Let cool on rack. (Make-ahead: Cover and store at room temperature for up to 1 day.)

Filling: In heavy saucepan, whisk together 1/2 cup (125 mL) of the milk, sugar, cornstarch and sa< stir in remaining milk and piña colada concentrate. Bring to boil over medium heat, stirring constantly. Reduce heat to medium-low; cook, stirring, until thickened, about 8 minutes. Remove from heat.

In bowl, stir 1 cup (250 mL) of the piña colada mixture into egg yolks; return to pan and cook until thick enough to mound on spoon, about 4 minutes. Remove from heat. Add chopped chocolate, coconut, butter and vanilla; stir until chocolate is melted. Transfer to clean bowl and place plastic wrap directly on surface; refrigerate until chilled, 2 to 2-1/2 hours.

Meanwhile, in bowl over saucepan of hot (not boiling) water, melt chocolate; brush over crust. Refrigerate until set.

In bowl, whip cream; fold into filling. Pour into prepared crust; refrigerate until firm enough to slice, about 3 hours.

Garnish: In bowl, whip cream; using pastry bag, pipe or spoon around edge of pie. Sprinkle with grated chocolate. (Make-ahead: Refrigerate for up to 8 hours.)



Real Cream For more ideas on cooking with Real Cream, click here


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