Ingredients with Measurements:
- 1 pre-made pie crust
- 1 cup semisweet chocolate chips
- 1/2 cup heavy cream
- 1/2 cup unsweetened shredded coconut
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 2 cups whole milk
- 3 egg yolks
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
Special equipment needed:
- Medium saucepan
- Whisk
- Mixing bowl
- Pie dish
- Oven
Step-by-step instructions:
1. Preheat oven to 350°F.
2. In a medium saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat and stir in the chocolate chips until melted and smooth. Pour the mixture into the pre-made pie crust and spread evenly. Sprinkle the shredded coconut over the chocolate layer.
3. In a mixing bowl, whisk together the granulated sugar, cornstarch, and salt. Add in the whole milk and egg yolks, whisking until smooth.
4. Pour the mixture into the saucepan and cook over medium heat, whisking constantly, until the mixture thickens and comes to a boil. Remove from heat and stir in the unsalted butter and vanilla extract until smooth.
5. Pour the custard mixture over the coconut layer in the pie crust.
6. Bake the pie for 25-30 minutes, or until the custard is set and the crust is golden brown.
7. Let the pie cool to room temperature before serving.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
Preheat oven to 350°F.
Serving size:
8 servings
Nutritional information:
Calories: 380
Fat: 22g
Saturated Fat: 13g
Cholesterol: 100mg
Sodium: 170mg
Carbohydrates: 43g
Fiber: 2g
Sugar: 29g
Protein: 5g
Substitutions for ingredients:
- You can use dark chocolate chips instead of semisweet chocolate chips.
- You can use sweetened shredded coconut instead of unsweetened shredded coconut.
Variations:
- You can add chopped nuts, such as pecans or almonds, to the coconut layer for added texture.
- You can add a layer of whipped cream on top of the custard layer for a lighter finish.
Tips and tricks:
- Be sure to whisk the custard mixture constantly while cooking to prevent lumps from forming.
- Let the pie cool completely before slicing to ensure the custard sets properly.
- Store leftover pie in the refrigerator for up to 3 days.
Storage instructions:
Store leftover pie in the refrigerator for up to 3 days.
Reheating instructions:
Reheat individual slices in the microwave for 10-15 seconds, or until warmed through.
Presentation ideas:
Serve the pie on a decorative plate or cake stand for an elegant presentation.
Garnishes:
Garnish with additional shredded coconut or chocolate shavings.
Pairings:
Serve with a cup of coffee or tea for a cozy dessert.
Suggested side dishes:
This pie is a rich and decadent dessert on its own, but you can serve it with a scoop of vanilla ice cream for an extra treat.
Troubleshooting advice:
- If the custard mixture is not thickening, continue to cook and whisk until it comes to a boil.
- If the crust is browning too quickly, cover the edges with foil to prevent burning.
Food safety advice:
Be sure to refrigerate any leftover pie promptly to prevent bacteria growth.
Food history:
Black bottom pies have been around since the early 1900s, and typically feature a chocolate layer on the bottom and a custard layer on top. This recipe adds a tropical twist with the addition of shredded coconut.
Flavor profiles:
This pie is rich and chocolatey with a creamy, coconutty custard layer.
Serving suggestions:
Serve this pie as a special dessert for holidays or dinner parties. It's sure to impress your guests!
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