Coconut Pie with Chocolate-Coconut Topping
Circle B Kitchen
3/4 cup sugar
1/2 teaspoon salt
2 cups whole milk
1 cup half-and-half
2 tsps coconut extract
2 cups sweetened flake coconut, divided
2 oz grated semi-sweet or bittersweet chocolate
1 9 or 10-inch pie shell, homemade or store-bought
Preheat the oven to 400 degrees F.
Scald the milk and half-and-half (heat until just before it comes to boil).
Mix together the eggs, sugar, salt and coconut extract. Add the hot milk. Place 1 cup of the flaked coconut in the pie shell and pour the custard mixture over that.
Bake for 10 minutes then reduce the heat to 325 degrees F. Bake for approximately 25-30 minutes more, or until the middle of the pie is almost set. It will continue to cook after it is taken out of the oven. Cool on a rack. Refrigerate until ready to serve.
Toast the remaining coconut until it’s golden brown (in a 350 degree oven for 10 minutes). Let it cool completely. Grate the chocolate using the medium or large holes on your grater. I like to use my vegetable peeler to grate half of the chocolate to create a really good chocolate presence. Combine the grated chocolate with the cooled coconut and sprinkle over the cooled pie. Serve, eat and be happy.