Chocolate Coconut Cream Pie

I love to bake. It might not be good for my waistline but it sure is good for the soul. A couple of weeks ago we had a few friends over for dinner and I needed to make a dessert.Coincidentally, I had picked up some coconut milk at the grocery store not really knowing what I would do with it ( Yes, I strayed from my list which I rarely do but something just made me do it). The first thing that came to mind was Coconut Cream Pie and the next thing that came to mind was Chocolate Coconut Cream Pie! I wasn't too sure how it would all come together but I think it turned out great...and so did our guests!

Chocolate Coconut Cream Pie
(recipe is a combination of a Martha Stewart recipe and my own tweaking)

1 9" pie crust (you can use frozen or homemade your choice)
2oz Scharffen Berger Semisweet chocolate, melted

Custard:
1 large whole egg, lightly beaten, plus 4 large egg yolks
3 cups canned unsweetened coconut milk
2/3 cup granulated sugar
1/2 cup Scharffen Berger Unsweetened Natural Cocoa Powder
5 tablespoons cornstarch
1/4 teaspoon salt
Ice bath

Topping:
1/2 cup canned unsweetened coconut milk
1 cup whipping cream
1/4 cup icing sugar
1 cup sweetened coconut, toasted
2oz Scharffen Berger Semisweet chocolate, chopped or grated

Directions
Preheat oven to 375 degrees. Blind bake pie shell according to directions (Lining the pie shell with parchment paper, leaving a 1-inch overhang and filling with pie weights or dried beans will help prevent the pie shell from puffing up during baking.) until edges of crust just turn golden, 15 to 20 minutes. Place pie shell on a wire rack to cool completely. Reduce oven temperature to 325 degrees.

Once pie shell has cooled, coat the inside of the shell up to, but excluding, the rim with the melted chocolate. Place in refrigerator or freezer until firm to touch, about 10 minutes.

Prepare an ice bath; set aside. In a bowl, lightly whisk egg yolks; set aside. In a saucepan, whisk together coconut milk, granulated sugar,cocoa powder, cornstarch, and salt. Bring to a simmer (do not boil), and cook, whisking constantly, 3 to 4 minutes.

Whisk a quarter of hot-milk mixture into egg yolks; whisk in remaining milk mixture. Strain into a clean saucepan, and cook over medium-high heat, whisking constantly, until custard is thick and bubbles appear in center, 2 to 3 minutes. Strain a second time into a medium bowl, and cover with plastic wrap, pressing it directly onto surface to prevent a skin from forming. Set in ice bath until completely chilled, 30 to 35 minutes.
Fill crust with chocolate coconut custard, spreading evenly with an offset spatula. In the bowl of an electric mixer fitted with whisk attachment, combine coconut milk, cream and icing sugar sugar; beat until soft peaks form. Spread whipped cream on top of custard. Refrigerate pie at least 3 hours before serving. Garnish with toasted coconut chopped chocolate before serving.

Trust me! You will not be able to put this down until your plate is clean...in fact I'm making mini pies for the baptism reception... so delish!

Come join the fun at the My Baking Addiction and GoodLife Eats Holiday Recipe Swap sponsored by Scharffen Berger