Black Bottom Coconut Pie – FROM THE PERFECT PUREE

Black Bottom Coconut Pie - FROM THE PERFECT PUREE

Print Recipe Pin Recipe
Course Dessert

Ingredients
  

  • 8 oz The Perfect Puree Coconut Puree
  • 8 oz Granulated Sugar
  • 1` tbsp cornstarch
  • 8 oz Milk
  • 4 slightly beaten egg yolks
  • 1/2 tsp Vanilla
  • 1.6 oz pkg (1cup) Semi Sweet chocolate pieces
  • 1.9" baked pastry shell
  • 1 envelope unflavored gelatin
  • 2 oz cold water
  • 4 egg whites
  • toasted coconut shreds

Instructions
 

  • In a medium sauce pot combine 1/2 cup of the sugar and cornstarch. Stir in milk, Coconut puree, and egg yolks. Cook and stir over medium heat until mixture thickens and coats a metal spoon. Remove from heat; stir in vanilla.
  • Transfer 10 oz. of the custard into a separate bowl, and stir chocolate pieces into it until melted. Pour into baked pastry shell. Chill.
  • Meanwhile, soften gelatin in cold water. Stir into remaining custard until gelatin is dissolved. Chill mixture to the consistency of corn syrup.
  • When mixture is thickened, beat egg whites on high speed of electric mixer until foamy. Gradually beat in remaining 1/2 cup sugar until stiff peaks form. Fold stiffly beaten egg whites into partially set vanilla custard. Chill for about 15 to 30 minutes until mixture mounds when spooned.
  • When mixture is thickened, beat egg whites on high speed of electric mixer until foamy. Gradually beat in remaining 1/2 cup sugar until stiff peaks form. Fold stiffly beaten egg whites into partially set vanilla custard. Chill for about 15 to 30 minutes until mixture mounds when spooned.
Tried this recipe?Let us know how it was!