Black-Bottomed Coconut Milk PieBrooke McLay
I love this easy little coconut cream pie. We make it with real coconut milk so it’s creamy and authentic tasting, with just a bit of coconut extract to kick up that coconut flavor. Of course, the best part of this recipe is the thin secret layer of chocolate hiding atop the crust. Black Bottomed Coconut Pie topped with whipped cream and a bit of toasted coconut. Oh, yes. Life can get this good.
- 1 can coconut milk
- 1/4 cup cornstarch
- 1 teaspoon coconut extract
- 1 teaspoon vanilla extract
- 1/2 cup sugar
- 1 pie crust, cooked until golden
1/2 cup dark chocolate chips, melted
- whipping cream
- 1/4 cup toasted coconut
In a large saucepan, whisk together the coconut milk, cornstarch, the extracts, and sugar. Heat over medium high heat, whisking constantly, until the mixture thickens (but dont’ let it boil). Set aside and allow to cool slightly. Use a spoon to spread the melted chocolate on the bottom of the pie crust. Allow chocolate to cool. Spread the slightly cooled coconut mixture atop the chocolate layer. Refrigerate until completely cooled. Top with whipped cream and toasted coconut before serving.