(for the crust)

8 T (1 stick) unsalted butter  

2  cups chocolate wafer cookie crumbs

(for the filling)

4 oz. bittersweet chocolate finely chopped

2 (14 ounces) cans coconut milk (about 3 cups)

2/3 cup plus 2 T unrefined cane sugar

1 T pure vanilla extract

3/4 t kosher salt

1/3 cup cornstarch

(for the topping)

1 cup chilled heavy cream

1 T aged rum (optional)  

1 t pure vanilla extract

1 cup raw (unsweetened) coconut flakes toasted

[how to make]

(for the crust)

*Melt the butter and mix with cookie crumbs until thoroughly moistened. 

*Transfer to an 9 1/2" plate and, using the back of a cup, press mixture into the pan, evenly covering the bottom and sides of the pan. 

*Set in freezer until set, at least 10 minutes. 

(for the filling) 

*Meanwhile, melt the chocolate in a small pan over very low heat, stirring constantly, until smooth. 

*Pour chocolate into the crust and, using the back of a spoon, quickly spread the chocolate over the crust in a thin layer. 

*Return crust to the freezer to set up, at least 10 minutes. 

*Combine coconut milk, 2/3 cup of sugar, 1 tablespoon of vanilla, and 3/4 teaspoon of salt in a medium saucepan and just bring to a boil. 

*Meanwhile, place cornstarch in a small bowl then gradually whisk in 1 to 2 tablespoons of cold water until the mixture is smooth. 

*As soon as the coconut is scalded and just boils, immediately reduce heat to low, stir in the cornstarch mixture into the coconut milk mixture, and cook until it has thickened enough that it looks like yogurt, about 1 more minute. 

*Pour hot coconut custard into the pie crust and refrigerate until set and cooled, at least 4 hours. 

(for the topping) 

*When the pie is thoroughly chilled, prepare the topping. 

*Place cream in a large, clean bowl and whip with a clean whisk until it becomes fluffy and light, with soft peaks, about 3 minutes. 

*Whisk in remaining 2 tablespoons of sugar, rum, and 1 teaspoon of vanilla extract until cream is just thick enough to hold onto the whisk.

*Spread whipped cream evenly over the top of the cooled pie then sprinkle with toasted coconut flakes and serve. 

-makes 8 to 12-

Note: I found this recipe in saltandwind.com.

Labels: chocolate coconut cream pie recipe, Haupia Pie recipe, Hawaiian pie recipe

2 cups heavy cream

1 cup whole milk

3/4 cup sugar

5 large egg yolks

2 large eggs

[how to make]

*Center a rack in oven, and heat to 300 degrees. 

*Put 8 4-ounce custard cups or ramekins in a large roasting pan, and set aside. 

*Combine cream and milk, and warm them in a microwave oven or on the stove top. 

*Measure out 1/4 cup sugar, and set aside. 

*Place a heavy-bottom metal pot over medium-high heat, and sprinkle in about 2 tablespoons sugar. 

*As soon as sugar melts and starts to caramelize, stir. 

*When color is uniform, stir in 2 more tablespoons sugar, and continue to stir until it is melted and colored. 

*Continue with remaining sugar. 

*When all sugar is mahogany color, stand away from pot, and stir in warm liquid bit by bit. 

*Mixture will bubble furiously and may form lumps; stir to smooth it out. Remove from heat.

*Place yolks, eggs and reserved 1/4 cup sugar in a very large measuring cup with a lip, and whisk to blend. 

*Still whisking, stir in caramel liquid. 

*Skim off foam, and fill custard cups.

*Pour enough hot tap water into pan to come halfway up sides of cups. 

*Cover pan with foil, poke 2 holes in opposite corners, and bake 35 to 40 minutes or until tops darken and custards jiggle a little in center when tapped. 

*Cool custards in refrigerator; serve at room temperature.

-makes 8-

Note: This recipe was found in "The New York Times".

Labels: pot de creme recipe