Double Coconut Pie

Calypso Restaurant Copycat Recipe

Makes 12 servings

Chocolate Crust:
4 tablespoons unsalted butter
2 ounces semisweet chocolate
3/4 cup sugar
2 1/2 cups toasted coconut

Creamy Filling:
4 tablespoons cornstarch
1/4 teaspoon salt
3 cups whole milk
3 egg yolks, beaten
4 tablespoons unsalted butter, at room temperature
2 teaspoons pure vanilla extract
1 1/2 cups toasted coconut

To make crust: Lightly butter a 9 inch pie plate. Melt the butter with the chocolate and sugar in a heavy medium saucepan. Add 2 1/2 cups toasted coconut into the chocolate mixture; mix well. Pat evenly into the prepared pie pan covering the bottom and side. Refrigerate 30 minutes until firm.

To make filling: In a heavy large saucepan, whisk together the cornstarch and salt, making sure they are thoroughly combined. Continue whisking while adding the milk, then whisk in the egg yolks.

Place the pan over medium heat and, whisking constantly, bring to a boil. When mixture reaches a full boil, reduce the heat to low and continue stirring about 2 minutes. Remove from the heat and whisk in the butter, vanilla and 1 cup toasted coconut. Transfer to a bowl and place a piece of plastic wrap directly on the surface to prevent a skin from forming. Cool 15 minutes. Remove the plastic wrap and stir well. Pour into the prepared pie shell. Chill at least 2 hours or until firm. Top with the remaining 1/2 cup toasted coconut before serving.

Kitchen Notes: To toast coconut: Spread the coconut in a single layer on a large baking sheet with sides. Bake the coconut on the middle rack of a 325 degree oven 12 to 14 minutes, stirring frequently, until lightly browned. Remove and set aside. Cool completely.

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