Prepare to embark on a culinary journey that will tantalize your taste buds and revolutionize your dessert game! This Black Bottom Coconut Cream Pie is not just another dessert - it's a decadent masterpiece that combines rich chocolate, creamy coconut, and a perfectly crisp pie crust. Imagine cutting into a slice that reveals a luxurious chocolate base topped with a silky smooth coconut custard that will make your guests swoon with every single bite. Whether you're a seasoned baker or a curious food lover, this recipe promises to be your new obsession that will elevate your dessert repertoire to extraordinary heights!
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hrs 10 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 pre-baked pie crust
- 1/2 cup chocolate chips
- 1 cup coconut milk
- 1 cup heavy cream
- 3/4 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 3 large egg yolks
- 1 teaspoon vanilla extract
- 1 cup shredded coconut
Instructions
- Prepare the chocolate base by melting chocolate chips in a microwave or double boiler, stirring until smooth and glossy.
- Spread the melted chocolate evenly across the bottom of the pre-baked pie crust, creating a thin layer. Refrigerate for 10-15 minutes to allow the chocolate to set completely.
- In a medium saucepan, combine coconut milk, heavy cream, granulated sugar, cornstarch, and salt. Whisk ingredients together until fully incorporated.
- Place the saucepan over medium heat and cook, continuously stirring, until the mixture begins to thicken and bubble, approximately 6-8 minutes.
- In a separate bowl, whisk egg yolks until smooth. Slowly temper the egg yolks by adding a small amount of the hot cream mixture while whisking constantly to prevent curdling.
- Pour the tempered egg yolks back into the saucepan and continue cooking, stirring constantly, until the custard becomes very thick and coats the back of a spoon, about 2-3 minutes.
- Remove from heat and stir in vanilla extract and 3/4 cup of shredded coconut. Let the mixture cool for 10 minutes, stirring occasionally.
- Pour the coconut custard over the chocolate base in the pie crust, smoothing the top with a spatula.
- Cover the surface of the pie directly with plastic wrap to prevent a skin from forming, and refrigerate for at least 4 hours or overnight to set completely.
- Before serving, toast the remaining shredded coconut in a dry skillet until golden brown, then sprinkle over the top of the pie as a garnish.
- Slice and serve chilled, keeping any leftovers refrigerated for up to 3 days.
Tips
- Temperature is key: Ensure all ingredients are at room temperature before starting to help them blend smoothly.
- Tempering eggs carefully prevents scrambling - add hot mixture slowly and whisk constantly.
- Use high-quality chocolate chips for the best flavor in your chocolate base.
- Don't rush the cooling process - allowing the pie to set completely ensures the perfect texture.
- For extra richness, use full-fat coconut milk and heavy cream.
- Toast coconut just before serving to maintain maximum crunch and flavor.
- Store plastic wrap directly on the custard surface to prevent a skin from forming during refrigeration.
- For a professional presentation, use a kitchen torch to lightly brown the coconut topping for added visual appeal.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 35g
Protein: 5g
Fat: 32g
Saturated Fat: 22g
Cholesterol: 120mg
