3 oz Semisweet chocolate
1 Plain pie crust; prebaked
-and cooled
; (9-inch)
3 1/2 c Milk; (not skim)
1/2 c Canned cream of coconut;
-such as Coco Lopez
1 Vanilla bean; split
-lengthwise
8 Egg yolks
1 1/3 c Sugar
1/2 c Cornstarch
2 tb Cold unsalted butter; cut
-into pieces
3/8 c Chilled heavy cream
3/4 c Flaked or shredded coconut
Stir the chocolate until melted in the top of a double boiler set over
barely simmering water. Brush the baked pie shell up to the rim with
the melted chocolate. Set aside to cool and harden at room
temperature or, uncovered, in the refrigerator.
Bring the milk, cream of coconut, and vanilla bean to a simmer in a
large saucepan over medium heat. Immediately turn off the heat and
set aside to infuse for 15 minutes. Do not remove the vanilla bean.
Meanwhile, whip the egg yolks and sugar together in mixer fitted with
a whisk attachment (or using a hand mixer) until pale yellow and
fluffy. With the mixer running at low speed, mix in the cornstarch,
then gradually pour in the hot milk mixture.
Strain the mixture back into the saucepan to smooth it. Whisking
constantly, cook over medium high heat until thick and just boiling.
When the mixture thickens, the whisk will leave trail marks on the
bottom of the pot and the mixture will have a few large bubbles
boiling up to the top. Pour the mixture into a bowl and stir in the
butter.
Half-fill a large bowl with ice water. Rest the bowl containing the
custard in the ice water and let cool, stirring frequently to cool
the mixture. When the custard is cool, whip the cream until stiff.
Fold the whipped cream and coconut into the custard. Pour the mixture
into the chocolate-coated pie shell and smooth the top. Refrigerate
uncovered at least 24 hours. Serve cold.
Yields
1 servings
