Coconut Cream Pie with a Chocolate Crumb Crust
Servings: 8 servings
Ingredients
- ⅓ cup sugar
- ¼ cup cornstarch
- ¼ teaspoon salt
- 2 cups milk
- ¾ cup cream of coconut
- 3 beaten egg yolks
- 2 tablespoons margarine or butter
- 1 cup flaked coconut
- 2 teaspoons vanilla
Chocolate Crumb Crust
- 1 ½ cups crushed Nabisco chocolate wafers about ¾ of a 9 oz. box
- ¼ cup sugar
- 6 Tbsp. butter melted
Hot Fudge Sauce
- ¼ cup Dutch-process cocoa powder
- ½ cup sugar
- ½ cup light corn syrup
- ¼ cup light cream or evaporated milk
- ⅛ teaspoon coarse salt
- 1 ½ tablespoons unsalted butter
- ½ teaspoon pure vanilla extract
Stabilized Whipped Cream
- 4 teaspoons cold water
- ½ teaspoon unflavored gelatin
- 1 cup whipping cream
- 2 tablespoons granulated sugar
Instructions
- In a medium saucepan combine sugar, cornstarch, and salt. Stir in milk and cream of coconut. Cook and stir over medium heat until thickened and bubbly.
- Cook and stir for an additional 2 minutes stirring constantly.
- Gradually add about 1 cup of the hot milk mixture into the beaten egg yolks, stirring constantly. Return all of the mixture to saucepan. Cook and stir until bubbly. Cook and stir for an additional 2 minutes. Remove from heat.
- Stir in margarine or butter until melted. Stir in coconut and vanilla.
- Pour hot filling into cooled chocolate crumb crust.
- Cover and chill 3 to 6 hours before serving.
- Before serving top with whipped cream (I used stabilized whipped cream because I wasn't serving all of it right away), drizzle with hot fudge and sprinkle with crushed sliced almonds.
- Chocolate Crumb Crust: Preheat oven to 375º.
- In medium bowl, combine all ingredients until evenly moistened. Press mixture firmly into bottom and up sides of 9-inch pie plate.
- Bake until firm, about 8 to 10 minutes. Cool completely before adding filling.
- Makes one 9-inch pie crust.
- Hot Fudge Sauce: Combine cocoa powder, sugar, corn syrup, light cream, salt and butter in a small saucepan, and cook over medium heat, stirring constantly, until mixture comes to a full boil.
- Boil briskly for 3 minutes, stirring occasionally, then remove from heat, and stir in vanilla.
- The sauce may be stored, refrigerated in an airtight, heatproof container for up to 1 week. To reheat, place the container of sauce in a pan of hot, but not boiling, water until the sauce warms and thins to a pouring consistency.
- Stabilized Whipped Cream: In small glass bowl (I used a custard cup) combine cold water and gelatin. Let it sit for 2 minutes. Bring a saucepan with 2 inches of water to a boil. Place bowl in saucepan and stir gelatin until it dissolves. (It will no longer be cloudy when it is dissolved.)
- Combined whipping cream and sugar in mixing bowl and begin to whip. Slow drizzle in the dissolved gelatin. Beat until soft peaks form.