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.
Recipe by Bake from Scratch at