CHOCOLATE BOTTOM COCONUT CREAM PIE
Source: Daily Press, Victorville, California, Feb 23, 2005
From: Timm in Oregon

Pastry for a 1-crust pie, home-made or refrigerated ready-to-use
FOR THE FILLING:
2/3 cup semisweet chocolate chips
1 cup heavy cream, divideduse
2/3 cup sugar
1/2 cup flour
1/4 tsp. salt
3 cups milk, divided use
3 large egg yolks
1 (7 oz.) bag (about 2 1/2 cups) sweetened flaked coconut, divided use
2 tbsp. butter or margarine
1 tsp. vanilla
1/2 tsp. almond extract
FOR THE MERINGUE:
2 large egg whites
1/2 tsp. vanilla
1/4 tsp. cream of tartar
4 tbsp. sugar
FOR TOPPING:
chocolate chips, chopped nuts, coconut
Commercial chocolate hearts or 1/3 cup semisweet chocolate chips for making hearts, optional

Preheat oven to 375 degrees F.

Line a 9-inch pie plate with the pastry, prick it all over with a fork, line with a double thickness of foil.

Bake at 375 F degrees, about 20 minutes, until it is beginning to brown.

Remove the foil and bake another 5 to 10 minutes, until it is fully brown. Or follow label directions on premade crust for baking empty. Set aside to cool.

TO PREPARE THE FILLING:
Meanwhile, combine the 2/3 cup of chips and 1/3 cup of the cream in a small saucepan. Stir constantly over low heat until the chocolate is melted and the mixture is completely smooth. Pour into the pie shell, spread if necessary and set aside to cool completely.

In a medium saucepan, stir together the sugar, flour and salt. Add about 1/4 cup of the milk and stir until the mixture is smooth. Add another 3/4 cup or so of the milk in two additions, stirring well after each, then stir in the remaining 2 cups of milk, stirring well.

Bring the mixture to a boil over medium-high heat, stirring constantly; reduce the heat to low and simmer, stirring frequently, and scraping around the edges of the pan bottom, until the mixture is as thick as pudding, about 7 to 10 minutes. Remove from heat.

Lightly beat the egg yolks in a medium bowl. Gradually stir in about a cup of the hot milk mixture. Pour this egg-milk mixture into the hot mixture in the pan, stirring well immediately. Cook over low-medium heat, stirring constantly, 2 to 3 minutes, until it thickens again.

Remove from heat and stir in 1 1/2 cups of the coconut and the butter, vanilla and almond extract. Let cool 10 minutes, then spoon and pour over the chocolate in the pie shell. Put a sheet of waxed paper right on top of the custard (to keep skin from forming), and chill at least 2 hours.

Meanwhile, spread the remaining cup of coconut onto a baking sheet and toast it at 350 F degrees 8 to 10 minutes, stirring occasionally, until it is golden. Cool completely.

Whip the remaining 2/3 cup of cream and spread or pipe it on the cooled pie; decorate with toasted coconut.

TO PREPARE THE MERINGUE TOPPING:
Beat the egg whites, vanilla, and cream of tartar until soft peaks form. Gradually add sugar beating until stiff, glossy peaks form and sugar is dissolved.

Spread over hot filling; for that Marie Callender's effect leave a smidge of filling visible around the edge, and don't forget to sprinkle the chips, coconut, and nuts on top.

Bake at 350 degrees F degrees for 12 to 15 minutes or till meringue is golden. Chill in fridge.