Black Bottom Coconut Cream Pie

Creamy, addictive, and good to the last spoonful, this sweet indulgence is sure to please. The simple chocolate cookie crust perfectly accents the rich coconut cream.

Serves 12

Filling
In a medium sauce pan, bring to a boil:

11/2 cups and 3 tablespoons heavy cream
1 1/2 cups and 2 tablespoons whole milk
3 1/3 cups toasted sweetened coconut*

1 teaspoon pure vanilla extract

Meanwhile, in a large bowl, whisk to combine:

2 large eggs
1/2 cup all-purpose flour
1/2 cup sugar

Gradually whisk the cream and coconut mixture into the egg mixture. Return it to the saucepan. Heat, whisking constantly until the mixture boils. Continue whisking and boil for 30 seconds. Remove from the heat/ Whisk in:

2 1/2 tablespoons unsalted butter

Pour into a bowl and chill until cooled.

Crust
Grease a 10-inch pie pan.

In a medium bowl stir to combine:

2 cups chocolate cookie crumbs
2 tablespoons sugar
6 tablespoons melted butter

Pour the crumb crust into the pie pan. Press the crust evenly and firmly onto the bottom and all of the way up the sides.

Scrape the filling into the pie shell. Evenly spread the filling with a spatula.
Chill until cold (8-10 hours or overnight).

Optional: Top with a border of piped whipped cream and toasted coconut.

*To toast coconut, place on an ungreased sheet pan. Bake at 350 F for 5-8 minutes or until golden.