Chocolate Coconut Cream Pie

I made this pie with my niece, who is not much younger than me.  We knew we wanted to make something together and decided on a cream pie.  I decided it needed to be a coconut cream pie, and she decided it needed to be a chocolate-flavored coconut cream pie.  So, that was that. 

Thanksgiving Recipe #2

Chocolate Coconut Cream Pie

Nut Crust

(You can always use a normal baking crust, but I prefer this one, because it is so easy to make. I, also, think the nutty taste is quite good with pie.)

• Chop walnuts and almonds in a food processor to a grainy/flour consistency.
• Oil a pie tin (glass works best)
• Pour flour into a pie tin little by little, pressing the flour with your fingers so it solidly layers the bottom and sides of the pan. (The crust should be about 1/8" thick.)

Pie Filling

• 1/2 c Granulated Sugar
• 1/2 c Coconut Oil 
• 1/4 Tsp. Sea Salt
• 1/2 C Coco Lopez Cream of Coconut
• 3 Egg Yolks
• 1/4 C Arrowroot Flour
• 1/4 C Cold Water
• 1 C Unsweetened Coconut
• 1/2 Tsp. Vanilla Extract
• 1 Tbsp. Baking Cocoa Powder

Directions

1. In a small bowl, mix together the arrowroot and water. Set aside.

2. In a medium-sized saucepan, mix together the coconut oil, sugar, salt, Cream of Coconut, and egg yolks. Use a wire whisk to break up the egg yolks and stir up the mixture a bit.

3. Place over medium heat and very slowly bring to a boil, whisking constantly.

4. Stir the arrowroot and water again then slowly add to the egg mixture stirring constantly until thickened, 30 seconds to a minute. Add cocoa powder. Remove from heat and stir in the vanilla and coconut. Pour into the cooled crust.

5. Place plastic wrap directly on the pie filling and place in fridge 2 hours. Top with the coconut cream.