Ingredients
1-1/2 cups chocolate wafer crumbs5 tablespoons butter, meltedFILLING:2/3 cup sugar1/4 cup cornstarch1/4 teaspoon salt1 can (13.66 ounces) coconut milk1 cup whole milk5 egg yolks, beaten1 cup sweetened shredded coconut2 tablespoons butter, cubed3/4 teaspoon vanilla extract3/4 teaspoon coconut extractTOPPING:1-1/3 cups dark chocolate chips2/3 cup heavy whipping cream1/4 cup butter, cubedToasted sweetened shredded coconut
Preparation
Combine the cookie crumbs and butter; press onto the bottom and up the sides of an ungreased 9-in. pie plate. Refrigerate for 30 minutes. Bake at 325° for 12-15 minutes or until crust is set. Cool on a wire rack.
In a large heavy saucepan, combine the sugar, cornstarch and salt. Stir in coconut milk and whole milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer.
Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Stir in the coconut, butter and extracts until butter is melted. Pour into cooled crust. Refrigerate for 10 minutes.
Place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Stir in butter. Cool until slightly thickened. Spread over filling. Garnish with toasted coconut. Refrigerate for at least 2 hours before serving. Store leftovers in the refrigerator.
