Coconut Custard Pie with Chocolate-Coconut Crust

Ingredients

Directions

1. To make the crust, preheat oven to 325 F. Line a 9-inch glass pie pan with foil and lightly coat foil with cooking spray; set aside.
2. In small sauce pan, melt chocolate and butter together.
3. Once butter and chocolate have melted, remove from heat, and let chocolate mixture cool for 5-10 minutes.
4. Stir coconut into chocolate mixture.
5. Press coconut mixture into bottom and all the way up sides of prepared pie plate.
6. Bake 15-20 minutes.
7. Remove from oven, and transfer crust to a wire rack to cool completely.
8. To make the filling, in a small bowl, sprinkle gelatin over 1/4 cup cold water.
9. Let stand for 5 minutes.
10. In a medium saucepan, whisk together coconut milk, sugar, gelatin, and salt.
11. Bring to a boil, and continue to boil 3-4 minutes.
12. Meanwhile, in a medium bowl, whisk egg yolks with cornstarch until combined.
13. Slowly whisk one-fourth of the hot-milk mixture into egg yolks.
14. Return egg and milk mixture to saucepan.
15. Cook, whisking constantly, until the mixture returns to a boil, about 1 minute.
16. Stir in shredded coconut.
17. Transfer to a large bowl; let stand 15 minutes to cool to about room temperature.
18. Pour filling into the prepared crust.
19. Refrigerate until set, at least 6 hours, or up to overnight.
20. Garnish with toasted coconut.