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Chocolate Coconut Cream Pie recipe today with the daily updated recipe from NYC Chef Dr. Delicious recipe collections - an Italian, French, or Haute Cuisine Recipe Collection. Recipes include Seafood, Shrimp, Salmon, Steaks, Swordfish, Beef, Chops, Veal, Pork, Filet, Sole, Chicken, Rice & Pasta. New York City restaurant chef and editor review these daily recipes. New York, New York - Restaurant capital of the world.
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NYC Chef Dr. Delicious Daily Recipes
Chef's Daily Recipe for 5/31/2001 : Recipe for Chocolate Coconut Cream Pie
"Chocolate Coconut Cream Pie"
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9 inch baked pastry shell or crumb crust
2/3 cup plus 9 tablespoons sugar
1/3 cup cornstarch
1/4 teaspoon salt
3 cups 2 tablespoons milk
3 eggs separated
1 tablespoon butter
2 teaspoons pure vanilla extract
1/2 cup flaked coconut
3 tablespoons unsweetened cocoa
1/4 teaspoon cream of tartar
Prepare pie shell; cool. Combine 2/3 cup sugar, cornstarch, salt and 3 cups milk in saucepan; beat egg yolks slightly and blend in, stirring constantly over medium heat until mixture boils. Boil and stir 1 minute. Remove yolk mixture from heat; stir in butter and vanilla. Pour 1 1/2 cups cooked mixture into small bowl; stir in coconut. Set aside. Combine cocoa, 3 tablespoons sugar and 2 tablespoons milk in small bowl; blend into remaining cooked mixture in saucepan. Return to heat; cook and stir constantly until mixture begins to boil. Remove from heat. Pour 1 cup chocolate mixture into pie shell; spread coconut mixture over chocolate. Top with remaining chocolate mixture, spreading evenly. Prepare meringue by beating egg whites with cream of tartar until foamy; gradually add 6 tablespoons sugar, beating until stiff peaks form. Spread meringue onto hot pie filling, carefully sealing to edge of crust; bake in preheated 350 degree oven 8 to 10 minutes, or until lightly browned. Cool to room temperature; chill several hours. Serves 6 to 8.
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