Creamy Coconut Cream Pie Recipe
Pastry for 9- to 10-inch single-crust pie
3 oz. (about 1/2 C.) semi-sweet chocolate chips
3 1/2 C. milk
1/2 C. cream of coconut
8 egg yolks
1 1/3 C. sugar
1/2 C. cornstarch
2 T. butter
1 t. vanilla extract
3/4 C. whipping cream, whipped
3/4 C. sweetened coconut
Topping (see recipe)
Prepare piecrust according to recipe or package directions for one-crust baked shell using 9- or 10-inch pie pan. Prick bottom and sides of crust with fork and bake in preheated oven as directed, until golden brown.
Meanwhile, melt chocolate chips over low heat or in microwave. When piecrust is removed from oven, brush melted chocolate on inside of crust. Cool.
Prepare filling. In large saucepan, scald milk, heating just until bubbles form around edges of pan. Add cream of coconut.
In bowl, whip egg yolks with sugar until light and fluffy; add cornstarch and butter. Gradually add to milk mixture and cook, stirring constantly, until mixture thickens, about 9 minutes. Add vanilla. Cool completely.
Strain through wire sieve if there are any lumps. Add whipped cream and coconut. Pour in prepared pie shell. Use remaining filling for a second pie, or serve as pudding.
Prepare topping and spread on top of pie. Refrigerate.
Makes 8 servings.