Chocolate-Coconut Custard Pie
Makes 1 (9-inch) deep-dish pie
  • 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
  1. 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.
  2. Remove from heat. Whisk in chocolate until fully melted and combined. Stir in coconut and extracts.
  3. 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
  1. Preheat oven to 350°.
  2. In a medium bowl, stir together crumbs, sugar, salt, and melted butter until evenly combined.
  3. Using a measuring cup, press mixture into bottom and up sides of a 9-inch deep-dish pie plate.
  4. Bake until dry, set, and fragrant, 14 to 16 minutes. Let cool completely.
Recipe by Taste of the South at