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Black Bottom Coconut Pie6 to 8 slices 35 minutes |
| • | 8 oz. The Perfect Purée Coconut Puree, thawed |
| • | 8 oz. granulated sugar |
| • | 1 tbsp. cornstarch |
| • | 8 oz. milk |
| • | 4 slightly beaten egg yolks |
| • | 1/2 tsp. vanilla |
| • | 1 6 oz. pkg. (1 cup) semisweet chocolate pieces |
| • | 1 9″ baked pastry shell |
| • | 1 envelope unflavored gelatin |
| • | 2 oz. cold water |
| • | 4 egg whites |
| • | Toasted coconut shreds |
| Method: | |
| 1. | In a medium sauce pot combine 1/2 cup of the sugar and cornstarch. Stir in milk, Coconut puree, and egg yolks. Cook and stir over medium heat until mixture thickens and coats a metal spoon. Remove from heat; stir in vanilla. |
| 2. | Transfer 10 oz. of the custard into a separate bowl, and stir chocolate pieces into it until melted. Pour into baked pastry shell. Chill. |
| 3. | Meanwhile, soften gelatin in cold water. Stir into remaining custard until gelatin is dissolved. Chill mixture to the consistency of corn syrup. |
| 4. | When mixture is thickened, beat egg whites on high speed of electric mixer until foamy. Gradually beat in remaining 1/2 cup sugar until stiff peaks form. Fold stiffly beaten egg whites into partially set vanilla custard. Chill for about 15 to 30 minutes until mixture mounds when spooned. |
| 5. | Spread thickened egg white custard over chocolate layer in crust. Sprinkle with toasted coconut shreds. Chill pie several hours or until set. Cover pie when firm. Store in refrigerator. |
| Serving Suggestion: | |
| Serve pie with a drizzle of chocolate syrup or serve a wedge of pie on a plate decorated with a web of chocolate sauce. | |