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Recipe makes 4 mini pies! That’s 8 total bites of coconut cream pie. Indulge!
1. Preheat the oven to 350 F and melt 2 tablespoons of the butter in a small saucepan over low heat. Liberally brush 4 of the muffin cups in a muffin tin with the melted butter.
2. On a clean counter, unroll the first 4 sheets of phyllo dough and leave them stacked on top of each other. Work quickly, as it dries out fast. Use a 5” circle cookie cutter to cut out 2 circles of dough. Move the 2 circles to two of the muffin cups that you brushed with butter. Press them into place gently pressing the dough down into the cup. Brush with the melted butter again. Repeat the process with the remaining 4 sheets of phyllo, making 2 more dough circles. Bake the 4 pie shells in the preheated oven for 8 minutes, or until lightly brown. Remove them from the muffin tin as soon as they come out of the oven and let them cool on a wire rack.
3. Meanwhile, toast the coconut over very low heat in a skillet, stirring constantly. When coconut is golden brown, remove it from the heat and set aside.
4. In a small bowl, whisk together the sugar and cornstarch. Slowly add the milk while whisking. Next, add 1/3 cup of the cream and whisk vigorously to dissolve the sugar and cornstarch. Pour the mixture into a small saucepan and turn the heat to medium-low. Have the egg yolk ready on the side. Cook the milk mixture while stirring constantly until the mixture begins to thicken and coat the back of a spoon. Turn the heat off, then stir a few teaspoons of the mixture into the egg yolk. Then stir a few more teaspoons of the mixture into the egg yolk. Then pour the egg yolk mixture back into the saucepan. Turn the heat back on to medium-low and cook while stirring constantly until the mixture starts to bubble. Turn off the heat, stir in the toasted coconut (reserve a few pinches for garnish, if desired), almond extract and the remaining tablespoon of butter. Stir until combined. Pour the coconut pudding into a bowl, cover with plastic wrap and chill at least 2 hours.
5. When ready to serve, spoon the coconut pudding into the 4 pie crusts. Beat the remaining 6 tablespoons of heavy cream until soft peaks form. Add the powdered sugar and beat until slightly firmer peaks form. Dollop each pie with the whipped cream and serve chilled.
Notes: Click on the related blog link for a visual on how to make the tart shells.
The ‘pots’ for pots de crème au chocolat are not a requirement for making this dark chocolate cream. The dessert may very well be made in ramekins and it will taste every bit as good.
In taste and texture the baked cream resembles a dark chocolate truffle which is why a small ‘pot’ goes a long way. However the special charm of the dessert is in the tubby little lidded ceramic ‘pots’ in which it traditionally is baked.
I chose to use semi-sweet chocolate instead of milk chocolate, so that the chocolate flavor would really punch through. This provided the perfect balance of chocolate to make the whole frosting completely “milk chocolate” in flavor.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!