Coconut Cream Pie With Chocolate-painted Crust
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains, Eggs | Clprime1 | 1 | Servings | |
INGREDIENTS
| 3 | oz | Semisweet chocolate |
| 1 | Plain pie crust, prebaked | |
| and cooled | ||
| 9-inch | ||
| 3 1/2 | c | Milk, not skim |
| 1/2 | c | Canned cream of coconut |
| such as Coco Lopez | ||
| 1 | Vanilla bean, split | |
| lengthwise | ||
| 8 | Egg yolks | |
| 1 1/3 | c | Sugar |
| 1/2 | c | Cornstarch |
| 2 | T | Cold unsalted butter, cut |
| into pieces | ||
| 3/8 | c | Chilled heavy cream |
| 3/4 | c | Flaked or shredded coconut |
INSTRUCTIONS
Stir the chocolate until melted in the top of a double boiler set over barely simmering water. Brush the baked pie shell up to the rim with the melted chocolate. Set aside to cool and harden at room temperature or, uncovered, in the refrigerator. Bring the milk, cream of coconut, and vanilla bean to a simmer in a large saucepan over medium heat. Immediately turn off the heat and set aside to infuse for 15 minutes. Do not remove the vanilla bean. Meanwhile, whip the egg yolks and sugar together in mixer fitted with a whisk attachment (or using a hand mixer) until pale yellow and fluffy. With the mixer running at low speed, mix in the cornstarch, then gradually pour in the hot milk mixture. Strain the mixture back into the saucepan to smooth it. Whisking constantly, cook over medium high heat until thick and just boiling. When the mixture thickens, the whisk will leave trail marks on the bottom of the pot and the mixture will have a few large bubbles boiling up to the top. Pour the mixture into a bowl and stir in the butter. Half-fill a large bowl with ice water. Rest the bowl containing the custard in the ice water and let cool, stirring frequently to cool the mixture. When the custard is cool, whip the cream until stiff. Fold the whipped cream and coconut into the custard. Pour the mixture into the chocolate-coated pie shell and smooth the top. Refrigerate uncovered at least 24 hours. Serve cold. Converted by MC_Buster. Per serving: 2682 Calories (kcal); 95g Total Fat; (30% calories from fat); 54g Protein; 421g Carbohydrate; 1817mg Cholesterol; 493mg Sodium Food Exchanges: 4 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 16 Fat; 21 1/2 Other Carbohydrates Recipe by: COOKING LIVE PRIMETIME SHOW NUMBER CP0057 Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 2709
Calories From Fat: 962
Total Fat: 111.7g
Cholesterol: 1563.2mg
Sodium: 297.1mg
Potassium: 449.1mg
Carbohydrates: 419.3g
Fiber: 11.9g
Sugar: 290.4g
Protein: 28.6g