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% |
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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.)
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For more ideas on cooking with Real Cream, click here |
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