This is an experiment I did based on coconut cream pie, but with a chocolate custard. The result was amazingly delicious and I highly recommend it. I don’t like how flaky my crust came out, so I am going to skip that part of the recipe. It wasn’t a bad crust, but it seemed much more appropriate for a quiche than a sweet dessert. I will have to experiment to find the right crust for this recipe. I hypothesize that a graham cracker crust would be quite tasty, just haven’t had a chance to try it out yet!
RECIPE: Mounds Bar Pie
Makes 1 Pie
Kitchen Aid Mixer
Pie Crust of your choice
3/4 cup White Sugar
3 cups Half and Half
1/2 cup Coco
Splash of Vanilla Extract
4 Egg Yolks
1 tablespoon Margarine
1 cup Shredded Coconut
1 pint Heavy Cream
1) Bake the crust of your choice.
2) In a pot over medium low heat, melt 1 table spoon of margarine with 3/4 cup of white sugar.
3) Add 3 cups of half and half and stir well.
4) Slowly add the coco powder and vanilla to the mixture. Stir until it begins to thicken.
5) In a separate bowl, beat the egg yolks together. Slowly pour the chocolate milk mixture into the yolks, continuing to stir constantly.
6) Stir in the 1 cup of coconut into the still warm custard.
7) Spread the custard over the pie crust and then let chill until set.
8) In the kitchen aid mixer, combine the pint of half and half, a handful of powdered sugar,and a splash of vanilla.
9) Beat the mixture on high until a nice whip cream is formed. Do not over beat!
10) Spread the whip cream over the chocolate coconut custard.
11) Top the pie with some more shredded coconut before serving.
This pie may not be the southern classic coconut cream pie, but it is incredibly silky and delicious. Do not make this pie if you are trying to get back into summer shape, because it is impossible to stop after just one slice!