Black Bottom Coconut Cream Pie

With a chocolaty base layer and a creamy coconut topping, this slab pie will please any potluck crowd.

5.0 from 1 reviews
Black Bottom Coconut Cream Pie
Makes about 16 servings
  • Dough:
  • 2½ cups all-purpose flour
  • 2 teaspoons kosher salt
  • 2 teaspoons sugar
  • 1 cup cold unsalted butter, cubed
  • ½ cup ice water
  • 2 teaspoons distilled white vinegar
  • Chocolate Layer:
  • 2 cups chopped semisweet chocolate
  • ¾ cup heavy whipping cream
  • ¼ cup unsalted butter
  • 1 tablespoon light corn syrup
  • Filling:
  • 1 cup sugar
  • ¼ cup cornstarch
  • ½ teaspoon kosher salt
  • 3 cups whole milk
  • 4 large eggs
  • 1 large egg yolk
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract
  • ½ teaspoon coconut extract
  • 2 cups sweetened flaked coconut
  • Topping: sweetened whipped cream
  • Garnish: shaved chocolate, sweetened flaked coconut
  1. For dough: In a medium bowl, whisk together flour, salt, and sugar. Using a pastry blender, cut in cold butter until mixture is crumbly. In a small bowl, combine ½ cup ice water and vinegar. Add ice water mixture, 1 tablespoon at a time, stirring with a fork until a dough forms. Turn out dough onto a lightly floured surface, and shape into a disk. Wrap tightly in plastic wrap, and refrigerate for at least 30 minutes
  2. Preheat oven to 375°.
  3. Let dough stand at room temperature until slightly softened, about 10 minutes. On a lightly floured surface, roll dough into a 17x12-inch rectangle. Press dough into bottom and up sides of a 15x10-inch jelly roll pan, letting excess extend over sides of pan. Fold edges under, and crimp as desired. Top with a double layer of parchment paper, letting ends extend over edges of pan. Add pie weights.
  4. Bake until edges of crust begin to brown, about 15 minutes. Carefully remove paper and weights. Bake until crust is lightly browned, about 15 minutes more. Let cool completely on a wire rack.
  5. For chocolate layer: In a medium microwave-safe bowl, combine chocolate, cream, butter, and corn syrup. Microwave on medium in 30-second intervals, stirring between each, until chocolate is melted and mixture is smooth (about 2 minutes total). Let cool slightly. Pour into prepared crust. Refrigerate until firm.
  6. For filling: In a large saucepan, whisk together sugar, cornstarch, and salt. Whisk in milk. Bring to a boil over medium heat, stirring constantly. Cook for 1 minute, stirring constantly. Remove from heat.
  7. Place eggs and egg yolk in a medium bowl. Gradually whisk half of hot milk mixture into egg mixture. Whisk egg mixture into remaining hot milk mixture in pan. Cook, whisking constantly, until thickened and bubbly, about 3 minutes. Remove from heat. Add butter and extracts, stirring until butter is melted. Stir in coconut. Transfer to a medium bowl. Place bowl in a large bowl of ice. Let stand, stirring occasionally, until cooled to room temperature, about 30 minutes.
  8. Spread filling over chocolate layer. Cover with a piece of plastic wrap, pressing wrap directly onto surface of filling, slightly pulling up one corner of wrap to vent. Refrigerate until chilled and set, about 6 hours.
  9. For topping: Spread whipped cream onto pie. Garnish with chocolate shavings and coconut, if desired.




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