Black Bottom Coconut Pie

6 to 8 slices

35 minutes

    • 8 oz. The Perfect Purée Coconut Puree,  thawed
   • 8 oz. granulated sugar
    • 1 tbsp. cornstarch
    • 8 oz. milk
    • 4 slightly beaten egg yolks
    • 1/2 tsp. vanilla
    • 1 6 oz. pkg. (1 cup) semisweet chocolate pieces
    • 1 9″ baked pastry shell
    • 1 envelope unflavored gelatin
    • 2 oz. cold water
    • 4 egg whites
    • Toasted coconut shreds
1. 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.
2. Transfer 10 oz. of the custard into a separate bowl, and stir chocolate pieces into it until melted. Pour into baked pastry shell. Chill.
3. Meanwhile, soften gelatin in cold water. Stir into remaining custard until gelatin is dissolved. Chill mixture to the consistency of corn syrup.
4. 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.
5. Spread thickened egg white custard over chocolate layer in crust. Sprinkle with toasted coconut shreds. Chill pie several hours or until set. Cover pie when firm. Store in refrigerator.
Serving Suggestion:
Serve pie with a drizzle of chocolate syrup or serve a wedge of pie on a plate decorated with a web of chocolate sauce.