Chocolate Coconut Crème Pie

Well, there’s absolutely nothing low-calorie about this pie...AT ALL! But there’s everything delicious and creamy about it. The subtle coconut flavor from using coconut milk really comes through after day two – yes, you can make this two days ahead, just don’t put the sour cream topping on it until ready to serve! If you don’t feel like making your own crust, just use a good quality pre-made crust. I wouldn’t recommend a graham cracker crust simply because you need something on the savory side that can stand up to the rich sweet filling and a crumbled graham cracker just doesn’t have what it takes. I advise making this with caution. It’s easy enough to become a bad habit! 

For the pie crust (9 inch pie)

2 cups all purpose flour

2 eggs

½ cup butter – cut into cubes

Pinch of salt

Ice water

For the filling

1/3 cup sugar

1/3 cup unsweetened cocoa powder

2 tablespoons cornstarch

Pinch of salt

1 16oz coconut milk, whisked until smooth and creamy

1/8-1/4 cup whole milk

¾ cup semi-sweet chocolate pieces

3 tablespoons coconut rum

For the topping

1 cup Daisy Brand sour cream

1 cup heavy whipping cream

¼ cup powdered sugar

2 tablespoons coconut rum

½ cup toasted coconut flakes

Make the Pie Crust

Process flour, eggs, butter, and salt together in the bowl of a food processor for 30 seconds.  If the dough does not form a rough shape, add a little ice water by tablespoon.  Turn dough out onto a floured board, shape in a disk, and roll out.  Place dough into a 9-inch pie plate, pressing against sides.  Let dough rest in freezer for 20 minutes.  Pre-heat oven to 425°F.  Line crust loosely with parchment paper, fill with pie weights.  Blind bake crust until edge is light golden and beginning to dry.  Remove weights after about 10 minutes, reduce oven temperature to 350°F, continue baking to dry bottom another 5 minutes.  Let cool completely.

Make the filling

Whisk sugar, cocoa, cornstarch, and salt together in a heavy saucepan.  Whisk in enough whole milk until a smooth paste forms.  Whisk in the coconut milk.  Using a heat proof spatula, cook pudding over medium heat stirring constantly to prevent sticking and burning.  Cook for 7-10 minutes until pudding thickens and begins to bubble around edges.  Add chocolate pieces and stir until smooth.  Remove from heat and stir in coconut rum.  Pour hot pudding into crust, cover with cling film, and chill for at least 6 hours up to two days.

Make the topping

Beat sour cream, whipping cream, sugar, and rum together until soft peaks form (do not over beat!).  Dollop topping over pie.  Sprinkle toasted coconut on top. 

Inspired by the chocolate pudding pie featured in the January, 2008 issue of Bon Appetit

Banana's Foster Custard Pie - So Yummy!

1st in rich and creamy division of the Hilton Head Wine and Food Fest Pie Competition sponsored by the Junior League of Savannah

Banana’s Foster Custard Pie

Makes one 9 or 10 inch pie

Here’s the recipe as promised.  A couple of things...this is easy but a bit fiddley with the different parts.  Be careful with the custard, you don't want to end up with vanilla tasting scrambled eggs...blich.  Make sure the bananas are very firm...they will turn to mush when cooking if they are not.  You can make and assemble this the day before you want to serve it.  Just wait until an hour or so before hand to top it with the sour cream mixture.

Ingredients

For the custard

2 cups whole milk

1 cup whipping cream

1-teaspoon vanilla extract

¾ cup granulated sugar

2 eggs

2 egg yolks

6 tablespoons cornstarch

For the bananas

3 tablespoons butter

¼ cup light brown sugar

¼ teaspoon cinnamon

Pinch of salt

1-teaspoon vanilla extract

2 firm bananas, no spots

3 tablespoons dark rum

For the crème fraiche topping

1 cup sour cream*

3 Tablespoons whipping cream

Whisked together until smooth and creamy

* I like Daisy Brand - even the "lite" is rich and creamy

For the pie crust

2 cups all purpose flour

2 eggs

½ cup butter – cut into cubes

Pinch of salt

Make the Pie Crust

Process all ingredients together in the bowl of a food processor for 30 seconds.  If the dough does not form a rough shape, add a little ice water by tablespoon.  Turn dough out onto a floured board, shape in a disk and roll out.  Bake crust blind at 350F until it loses it's sheen (about 20 minutes) before assembling.

Make the custard

Whisk eggs, yolks, sugar and cornstarch in a large bowl until smooth, set aside.  Heat milk, cream and vanilla in a saucepan until simmering.  Whisk half of the cream mixture into eggs. Pour eggs mixture back into milk.  Stirring constantly, cook over low heat until it bubbles and thickens.  Make sure you reach the sides of the saucepan so the custard does not stick and scorch.  Pour custard into a clean bowl, cover surface with cling film to prevent a “skin” forming.

Prepare the bananas

Slice the bananas in ¼ inch pieces.   Melt the butter and sugar in a skillet over medium heat.  Stir in the vanilla and cinnamon; continue cooking and stirring until the sugar dissolves.  Place the bananas in the sauce, coat pieces with the sauce and cook until soft and beginning to brown, about 3-4 minutes.  Pour rum over bananas and allow to heat.  Ignite sauce with a long lighter and let flame.  When flames die out, cook for 1 minute longer, remove from heat

Assemble pie

Spread ¼ of the custard mixture into the pie shell.  Arrange banana slices on top of custard.  Spread remaining custard on top of bananas.  Chill for at least 2 hours.  Before serving, remove wrap, spoon crème fraiche on top of custard.  Serves 6-8