Name: Susie’S Dark Chocolate-Coconut Pie
Yield: 4 servings
Ingredients: 1-1/2 cups chocolate wafer crumbs; 5 tablespoons butter, melted; 2/3 cup sugar; 1/4 cup cornstarch; 1/4 teaspoon salt; 1 can (13.66 ounces) coconut milk; 1 cup whole milk; 5 egg yolks, beaten; 1 cup sweetened shredded coconut; 2 tablespoons butter, cubed; 3/4 teaspoon vanilla extract; 3/4 teaspoon coconut extract; 1-1/3 cups dark chocolate chips; 2/3 cup heavy whipping cream; 1/4 cup butter, cubed; Toasted sweetened shredded coconut

1
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 325u00b0 for 12-15 minutes or until crust is set. Cool on a wire rack.
2
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.
3
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.
4
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.

Susie’S Dark Chocolate-Coconut Pie

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