Black Bottom Coconut Pie

With an indulgent chocolate bottom, this deep-dish twist on coconut cream pie is a coconut tour de force. Find this recipe and more tastes of the tropics in our May/June 2019 issue
Black Bottom Coconut Pie
Serves: 1 (9-inch) deep-dish pie
  • 8 ounces (225 grams) cream cheese, softened
  • 1 (14-ounce) can (396 grams) sweetened condensed milk
  • ⅓ cup (80 grams) full-fat coconut milk
  • ¾ cup (180 grams) heavy whipping cream
  • ¼ teaspoon (1 gram) coconut extract
  • 1 cup (60 grams) sweetened shredded coconut
  • Ganache (recipe follows)
  • Coconut Shortbread Crust (recipe follows)
  • Coconut Whipped Cream (recipe follows)
  • Garnish: toasted sweetened shredded coconut
  1. In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese at medium-high speed until creamy, about 3 minutes. Add condensed milk and coconut milk, beating until smooth. Transfer cream cheese mixture to a large bowl; set aside.
  2. Using the whisk attachment, beat cream and coconut extract at medium-high speed until stiff peaks form. Add one-third of whipped cream to cream cheese mixture, and whisk until smooth. Whisk in remaining whipped cream. Fold in coconut.
  3. Pour prepared Ganache into bottom of prepared Coconut Shortbread Crust. Freeze until set, about 5 minutes. Spoon coconut cream mixture over Ganache until coconut cream is even with top of crust. Freeze for at least 4 hours or overnight.
  4. Let pie stand at room temperature for 15 minutes before serving. Top with Coconut Whipped Cream. Garnish with coconut, if desired.
Coconut Shortbread Crust
Serves: 1 (9-inch) deep-dish crust
  • 2 ¾ cups (303 grams) vanilla shortbread cookie crumbs
  • ½ cup (36 grams) toasted sweetened shredded coconut
  • 5 tablespoons (70 grams) unsalted butter, melted
  • 2 tablespoons (24 grams) granulated sugar
  1. Preheat oven to 350°F (180°C).
  2. In a medium bowl, stir together all ingredients. Firmly press mixture into bottom and completely up sides of a 9-inch deep-dish pie dish.
  3. Bake until edges are golden, 12 to 14 minutes. Let cool completely.
Serves: 1 cup
  • ⅔ cup (113 grams) chopped 60% cacao dark chocolate
  • ½ cup (120 grams) heavy whipping cream
  1. Place chocolate in a medium heatproof bowl.
  2. In a small saucepan, bring cream to a simmer over medium-low heat. Pour hot cream over chocolate; let stand for 30 seconds. Starting in center of bowl, slowly stir with a rubber spatula until fully combined. Use immediately.

Coconut Whipped Cream
Makes about 2¾ cups
  • 1 (13.5-ounce) can (400 grams) full-fat coconut milk
  • ¼ cup (30 grams) confectioners’ sugar
  • 1 cup (240 grams) heavy whipping cream, chilled
  1. Place unshaken coconut milk can in refrigerator overnight.
  2. Open can of coconut milk, and skim solid fat from top and bottom into a small bowl; discard thin coconut liquid.
  3. In the bowl of a stand mixer fitted with the whisk attachment, beat coconut cream and confectioners’ sugar at high speed until smooth and light, about 2 minutes. Transfer to a small bowl; set aside.
  4. In mixer bowl, beat cream at high speed until soft peaks form. Add whipped coconut milk, and beat until stiff peaks form. Cover and refrigerate until ready to use.


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