Chocolate Coconut Cream Pie
This recipe makes 10 servings
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 |
- Portion size: 8 to 10
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.
Ingredients
- 1 1Chocolate Pastry
- 1 oz 1ozsemisweet chocolate Filling:
- 2-1/2 cups 2-1/2cupsmilk
- 1/2 cup 1/2cupgranulated sugar
- 1/3 cup 1/3cupcornstarch
- 1/4 tsp 1/4tspsalt
- 1/3 cup 1/3cuppiña colada concentrate
- 4 4egg yolkegg yolks
- 4 oz 4ozsemisweet chocolate, chopped
- 1/2 cup 1/2cupsweetened shredded coconut, toasted
- 1 tbsp 1tbspbutter
- 1-1/2 tsp 1-1/2tspvanilla
- 1/2 cup 1/2cupwhipping cream Garnish:
- 3/4 cup 3/4cupwhipping cream
- 2 tbsp 2tbspgrated 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 salt ; stir in remaining milk and pi?olada 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.)
Source : Canadian Living Magazine: February 2003
