Coconut Cream Pie with Chocolate Painted Shell at

Coconut Cream Pie with Chocolate Painted Crust

Course Dessert, pie
Cuisine Gourmet
Author Christina Lakey


For the Pie Shell:

  • One single-pastry pie crust try this all-shortening flaky pie crust, all-butter flaky pie crust, or combination flaky pie crust, baked as per directions
  • 2 ounces dark chocolate

For the Filling:

  • 2/3 cup granulated sugar
  • 1/4 cup + 1 tablespoon cornstarch
  • 1/4 teaspoon salt
  • 3 cups unsweetened coconut milk about 1 1/2 cans
  • 4 in large egg yolks well-beaten, medium-sized bowl
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract

For the Topping:

  • 1 1/2 cups whipping cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • 1/3 cup shredded coconut toasted


For the Shell:

  1. Bake pie shell as per individual directions. Allow to cool completely.
  2. In a small dish, melt chocolate in microwave in 30 second increments at half power, stirring in- between, until completely melted.
  3. Using a basting brush, "paint" your cooled pie shell on the bottom and sides with the melted chocolate.
  4. Let stand until chocolate is set and hardened, about 10 minutes. (You can throw this in the fridge or freezer to speed things up if needed).

For the Filling:

  1. In a large saucepan, mix together sugar, cornstarch, and salt.
  2. Stir in 1 cup of the coconut milk until smooth.
  3. Over medium heat, cook until mixture begins to thicken, whisking constantly.
  4. When mixture begins to thicken, add in remaining two cups of coconut milk in a slow stream, whisking constantly.
  5. Continue to stir until mixture continues to thicken and begins to bubble. Boil 1 minute. Remove from heat while completing the next step.
  6. Taking a large ladle, put between 1 1/2 to 2 cups of the hot milk mixture into a liquid measuring cup for easy pouring.
  7. Slowly pour hot milk mixture into beaten egg yolks, whisking rapidly (with a whisk or a fork) to prevent lumping.
  8. Return saucepan to heat and slowly pour yolk mixture back into remaining milk mixture, continuing to whisk rapidly.
  9. Reduce heat to low. Cook for about two more minutes or until mixture is very thick, stirring constantly.
  10. Remove saucepan from heat. Stir in butter and vanilla extract until butter has melted completely.
  11. Set aside filling to cool slightly, stirring occasionally, to prevent a skin.
  12. Using a fine mesh sieve, strain pudding into prepared pie shell and spread evenly.
  13. Place plastic wrap directly on surface of filling and refrigerate pie until filling is set (about 3 hours).

For the Topping:

  1. To serve, beat whipping cream in medium bowl until stiff peaks form.
  2. Add powdered sugar and vanilla, and beat briefly until incorporated.
  3. Spoon whipped cream onto filling and swirl to make an attractive design.
  4. Sprinkle top with toasted coconut. (To toast coconut, simply put shredded coconut in pan over medium heat and stir periodically until toasted, about 5-7 minutes.)

Recipe Notes

Change it Up:
Substitute regular cow's milk for the coconut milk. Increase butter to 4 tablespoons, and vanilla extract to 2 teaspoons. After adding these ingredients, stir 1 cup flaked coconut into the pudding.
Dress it Down:
Not into chocolate? Just leave out the painted crust. No prob.