Butter Ganache Dark French Silk Pie, Topped With Coconut Custard & Whipped Cream

Double-Layer Chocolate Cream With Roasted Coconut, Topped W/Whipped Cream & Mexican Vanilla

This recipe makes two pies. One for your family, one for a friend’s. It’s kinda half from-scratch and half, awesomely-shortcutty. Everyone loves it.

2 pie crusts, ready to be blind-baked
4 egg yolks, beaten
1 1/2 cups white sugar
5 cups milk, divided
3 tablespoons cornstarch
1/2 cup unsweetened cocoa powder, Special Dark
1/2 teaspoon salt
4 tablespoons butter
1 ounce unsweetened baking chocolate
1 5.1 ounce vanilla instant pudding & pie filling mix (one box)
1 cup flaked coconut
1 (8 ounce) container frozen whipped topping, thawed
1 1/2 cups whipping cream
1 teaspoon vanilla extract

Blind bake the pie crusts (I use parchment paper and the same red lentils, over and over again). While they’re cooking, mix the egg yolk and sugar together. Gradually add half the milk, 2 1/2 cups, to the eggs and sugar. Add the cornstarch, cocoa powder, and salt. Mix thoroughly, scraping the bowl, and turn the mixture out into a saucepan. Heat to boiling over medium heat, whisking all the while.

As this mixture is heating, melt the butter and baking chocolate over low heat, whisking. When it is fully mixed, turn off the heat and set aside.

When the chocolate pudding mixture comes to a boil, whisk and continue to cook for a few minutes. Then set aside and let cool slightly. Add the butter and baking chocolate, mix thoroughly, and pour into still-warm pie shells. Place them in the oven to cool.

Roast the coconut in the oven on broil. Watch it carefully or it will burn! You can either gently stir the coconut to get an even browning, or roast it so that some is still white and some brown and toasted (which is what I do). After it’s roasted, set it aside to cool.

While the chocolate layer and the coconut is cooling, mix the vanilla pudding mix and the remaining milk (2 1/2 cups) until it starts to thicken. Fold in the whipped topping and the coconut, reserving about 1/4 cup of the coconut to garnish. Spread the pudding mixture on top of the chocolate layer.

Whip the whipping cream. You can add a bit of sugar if you like; I usually don’t. At the very last minute fold the vanilla extract in and spread over the top of the pie. Garnish with the remaining coconut and return to the fridge. It should set for about four hours, but no one will blame you if you can’t wait that long.

Double-Layer Chocolate Cream With Roasted Coconut, Topped W/Whipped Cream & Mexican Vanilla
Tags: No tags

Comments are closed.