Phenomenal Phoods

Coconut Cream Brownie Pie

Ingredients:

• 1 unbaked pie crust, recipe here*

For the brownie layer:

• 1/4 cup salted butter
• 2 ounces semisweet chocolate
• 3/4 cup sugar
• 1 egg
• 1 egg yolk
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1 Tablespoon cocoa powder
• 1/2 cup all-purpose flour

For the coconut cream pie layer:

• 5 large egg yolks
• 1/4 cup all-purpose flour
• 1 Tablespoon cornstarch
• 1 1/4 cups heavy cream
• 1/2 cup sugar
• 1 1/2 cups full fat coconut milk*
• 1 1/2 cups shredded coconut, sweetened or unsweetened*
• 1 tablespoon salted butter
• 1 1/2 teaspoons vanilla bean paste or extract

For the whipped cream:

• 1 cup heavy cream
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract
• 1/2 cup sweetened shredded coconut, toasted*

Instructions:

1. Prepare pie crust according to recipe directions or package instructions if using store-bought and preheat the oven to 425 degrees F.
2. Blind bake the crust. Make sure your pie crust is chilled before blind baking. I like to pop it in the freezer for 15-20 minutes while the oven heats up. Line the crust with parchment paper and fill with pie weights, uncooked rice or uncooked beans.
3. Bake at 425 degrees F. for 20 minutes. Remove from the oven and carefully remove the parchment paper and pie weights.
4. Meanwhile, prepare brownie filling. While the crust is blind baking, make the brownie filling. Melt the butter and chocolate together in 30 second increments in the microwave, stirring after each.
5. Whisk in the sugar, egg, egg yolk and vanilla.
6. Gently stir in the salt, cocoa powder and flour, being careful not to over mix. I like to just stir it a few times with a wooden spoon. Don't worry about a few leftover streaks of flour.
7. Pour brownie filling into blind baked pie crust.
8. Reduce oven temperature to 350 degrees F. and return to the oven for 20-25 minutes or until the pie crust edges are golden brown, and the brown is starting to crack along the top.
9. Let the brownie pie cool while you make the coconut cream pie filling.
10. Make the coconut cream filling. Whisk together the egg yolks, flour and cornstarch. I prefer to use a fork rather than a whisk so I don't get chunks of yolk and flour stuck in the whisk.
11. Combine the heavy cream, coconut milk and sugar in a medium saucepot over medium-low heat and slowly bring to a boil.
12. Pour about 1/3 - 1/2 of a cup of the heated cream mixture into the egg yolks, whisking constantly. This tempers the egg yolks and starts to bring them to a higher temperature slowly so they will not scramble.
13. Transfer the whole egg yolk mixture back to your saucepot and bring the mixture to a boil, whisking furiously the whole time. It will start to thicken right away because of the flour and cornstarch. Once it reaches the consistency of pudding (about 1-2 minutes), remove it from the heat.
14. Pour the pudding through a fine sieve into a separate bowl to remove any accidentally scrambled bits of egg and stir in the shredded coconut and butter until melted.
15. Pour over your cooling brownie pie, smooth with a spatula and cover tightly with plastic wrap. Refrigerate for 2-3 hours until set before topping with whipped cream and toasted coconut.
16. Make the whipped cream. Beat heavy cream on medium with a whisk attachment or a hand mixer until soft peaks start to form. Slowly add in the powdered sugar and vanilla, turn the mixer to high and beat until stiff peaks form.