Yesterday I asked your opinions on a Chocolate Bottom Coconut Cream Pie...well its chilling now before the whipped topping goes on and if it tastes this good warm OH MY are we in trouble!!!
Here's the recipe;
Chocolate Bottom Coconut Cream Pie
Pastry for a 1-crust pie, home-made or refrigerated ready-to-use
2/3 C. semisweet chocolate chips
1 C. heavy cream, divided
2/3 C. sugar
1/2 C. flour
1/4 t. salt
3 c. milk, divided
3 egg yolks
1 (7-oz.) bag (about 2 1/2 C.) sweetened flaked coconut, divided
2 T. butter or margarine
1 t. vanilla
1/2 t. almond extract
Line a 9-inch pie plate with the pastry, *** it all over with a fork, line with a double thickness of foil and bake at 375°F. about 20 minutes, until it is beginning to brown. Remove the foil and bake another 5 to 10 minutes, until it is fully brown. (Or follow label directions on premade crust for baking empty.) Set aside to cool.
Meanwhile, combine the 2/3 cup of chips and 1/3 cup of the cream in a small saucepan. Stir constantly over low heat until the chocolate is melted and the mixture is completely smooth. Pour into the pie shell, spread if necessary and set aside to cool completely.
In a medium saucepan, stir together the sugar, flour and salt. Add about 1/4 cup of the milk and stir until the mixture is smooth. Add another 3/4 cup or so of the milk in two additions, stirring well after each, then stir in the remaining 2 cups of milk, stirring well.
Bring the mixture to a boil over medium-high heat, stirring constantly; reduce the heat to low and simmer, stirring frequently, and scraping
around the edges of the pan bottom, until the mixture is as thick as pudding -- 7 to 10 minutes. Remove from heat.
Cont'd...