The hustle and bustle of the season means make-ahead recipes like this are even more treasured. Prepare this recipe the night before you plan to serve it, so it comes together in a snap when you’re ready to entertain.
Chocolate-Coconut Custard Pie
Makes 1 (9-inch) deep-dish pie
Ingredients
- 1 cup whole milk
- 1 cup canned unsweetened coconut milk
- ½ cup sugar, divided
- 4 large egg yolks
- 3 tablespoons cornstarch
- ⅛ teaspoon kosher salt
- 6 ounces bittersweet chocolate, chopped
- 1½ cups sweetened flaked coconut
- 1 teaspoon vanilla extract
- ¼ teaspoon coconut extract
- Chocolate Crumb Crust (recipe follows)
- 1 (8-ounce) container frozen whipped topping, thawed
- Garnish: chopped bittersweet chocolate, toasted sweetened flaked coconut
Chocolate Crumb Crust
- 2 cups finely crushed chocolate graham cracker crumbs
- 2 tablespoons sugar
- ¼ teaspoon kosher salt
- 7 tablespoons unsalted butter, melted
Instructions
- In a medium saucepan, heat whole milk, coconut milk, and ¼ cup sugar over medium heat until steaming. In a medium bowl, whisk together remaining ¼ cup sugar, egg yolks, cornstarch, and salt until smooth. Whisk hot milk mixture into yolk mixture. Return mixture to saucepan; cook, whisking constantly, until mixture starts to boil. Let boil, whisking constantly, until cornstarch flavor has cooked out, 2 to 3 minutes.
- Remove from heat. Whisk in chocolate until fully melted and combined. Stir in coconut and extracts.
- Pour filling into Chocolate Crumb Crust. Cover with plastic wrap, pressing directly on surface of filling to prevent a skin from forming. Refrigerate until cold, 3 to 4 hours or overnight. Just before serving, top with whipped topping. Garnish with chocolate and coconut, if desired.
Chocolate Crumb Crust
- Preheat oven to 350°.
- In a medium bowl, stir together crumbs, sugar, salt, and melted butter until evenly combined.
- Using a measuring cup, press mixture into bottom and up sides of a 9-inch deep-dish pie plate.
- Bake until dry, set, and fragrant, 14 to 16 minutes. Let cool completely.
