If desired, decorate each piece of pie
with a premade chocolate heart or make your own: Melt the 1/3 cup of chocolate
chips, spread thinly onto a piece of parchment paper, allow to cool completely.
Chocolate Bottom Coconut Cream Pie
Pastry for a 1-crust pie, home-made or refrigerated ready-to-use
2/3 C. semisweet chocolate chips
1 C. heavy cream, divided
2/3 C. sugar
1/2 C. flour
1/4 t. salt
3 c. milk, divided
3 egg yolks
1 (7-oz.) bag (about 2 1/2 C.) sweetened flaked coconut, divided
2 T. butter or margarine
1 t. vanilla
1/2 t. almond extract
Commercial chocolate hearts or 1/3 C. semisweet chocolate chips for making
Line a 9-inch pie plate with the pastry, prick it all over with a fork, line
with a double thickness of foil and bake at 375°F. about 20 minutes, until it is
beginning to brown. Remove the foil and bake another 5 to 10 minutes, until it
is fully brown. (Or follow label directions on premade crust for baking empty.)
Set aside to cool.
Meanwhile, combine the 2/3 cup of chips and 1/3 cup of the cream in a small
saucepan. Stir constantly over low heat until the chocolate is melted and the
mixture is completely smooth. Pour into the pie shell, spread if necessary and
set aside to cool completely.
In a medium saucepan, stir together the sugar, flour and salt. Add about 1/4 cup
of the milk and stir until the mixture is smooth. Add another 3/4 cup or so of
the milk in two additions, stirring well after each, then stir in the remaining
2 cups of milk, stirring well.
Bring the mixture to a boil over medium-high heat, stirring constantly; reduce
the heat to low and simmer, stirring frequently, and scraping around the edges
of the pan bottom, until the mixture is as thick as pudding -- 7 to 10 minutes.
Remove from heat.
Lightly beat the egg yolks in a medium bowl. Gradually stir in about a cup of
the hot milk mixture. Pour this egg-milk mixture into the hot mixture in the
pan, stirring well immediately. Cook over low-medium heat, stirring constantly,
2 to 3 minutes, until it thickens again.
Remove from heat and stir in 1 1/2 cups of the coconut and the butter, vanilla
and almond extract. Let cool 10 minutes, then spoon and pour over the chocolate
in the pie shell. Put a sheet of waxed paper right on top of the custard (to
keep skin from forming), and chill at least 2 hours.
Meanwhile, spread the remaining cup of coconut onto a baking sheet and toast it
at 350°F. 8 to 10 minutes, stirring occasionally, until it is golden. Cool
Whip the remaining 2/3 cup of cream and spread or pipe it on the cooled pie;
decorate with toasted coconut.