Homemade Chocolate Coconut Cream Pie

Chocolate Coconut Filling:

In a medium bowl whisk together the sugar, cornstarch, cocoa powder, and salt. Whisk in ⅓ cup of the coconut milk to make a thick paste. Then add the egg yolks and whisk; set aside.

Pour the remaining coconut milk with ¼ cup of heavy cream into a medium-sized saucepan. Bring this mixture just to a boil (the milk will start to foam up so keep close watch!) and then remove from heat.

Gradually pour a little bit of the hot milk into the egg mixture, whisking constantly. Add a little more at a time and whisk until the mixture is smooth. This will ensure your eggs don't scramble!

Clean the medium saucepan, then add the filing mixture back to it once cleaned. Place over medium-low heat and cook, stirring constantly with a rubber spatula, until the mixture thickens (about 3 - 5 minutes). The mixture should be the consistency of thick pudding.

Remove from heat and pour through the strainer to remove any lumps that may have formed during cooking (if any).

Add the finely chopped chocolate, vanilla and coconut extracts, and butter, and stir until the mixture is smooth. Cover with plastic wrap, to prevent a skin from forming, let cool, and then chill in the refrigerator for at least four hours, or overnight.

Pie Crust

In a stand mixer, food processor or with a pastry blender, combine the flour, salt, sugar and toasted coconut. Mix until combined.

Add the butter and shortening and mix for about 15 seconds, until crumbly. The butter should be pea size pieces (if using food processor, use the pulse button)

Slowly pour ¼ cup of ice water into the dough with the mixer on low (or food processor on low). Mix just until dough starts to stick together when pinched (about 20 seconds). You do not want your dough to be in a ball. If needed, add more water.

Turn the dough out onto a lightly floured surface and gather it into a ball. Wrap with plastic wrap, and shape into a disk.

Refrigerate for at least an hour..

Once dough has chilled, preheat oven to 400 degrees. Remove dough from refrigerator and place on floured surface. Roll to a 12-13” circle and place in a pie dish. Crimp or fold the edges to make the crust.

Line the bottom of the pie crust with parchment paper, and fill it with pie weights or dried beans (see recipe notes).

Bake for 20 minutes, then remove from the oven, and remove parchment with the weights or beans. Return the crust to the oven for 10 to 20 more minutes, until it's golden brown. (If the edges of the crust start to get too brown, cover them with pieces of aluminum foil.

Remove the crust from the oven and cool completely before filling.

Assembly

For the whipped cream topping :place cold heavy cream in bowl of stand mixer with whisk attachment (or with hand mixer). Whisk until soft peaks form, then add sugar and vanilla and whisk until stiff peaks form. Set aside.

Once pie crust has cooled completely, fill with chocolate-coconut filling. Top with whipped cream and spread evenly. Sprinkle with toasted coconut and chocolate shavings.

Keep refrigerated until ready to serve.