Confession: I haven’t made a homemade pastry pie crust since I have been seriously into baking. Pathetic. I felt like a pathetic loser. How can I call myself a baker? So, I knew I HAD to do it ASAP. I know I am not a pathetic looser. And especially after how good this crust turned out, I am for sure NOT a pathetic looser. I am a winner.

I first had to decide what kind of pie would go into a chocolate pie crust. Why a chocolate pie crust instead of a normal, standard, traditional pie crust? Because I can never make anything normally the first time. I always have to add this or that, and change it up just a tad.

Filling choices I was contemplating: banana, peanut butter, cherry, coconut cream? So many choices. I had never made a coconut cream pie before. And coconut and chocolate, fantastic combo. Samoas, the girl scout cookie, ya, I love those. Coconut, chocolate, caramel, mmmm. So I thought about those cookies as I was inventing my pie. I wanted to add a layer of caramel, but I ran out of time. So I guess I will have to make the pie again and add caramel, crying shame I tell you. You know what else would be great in this pie? A layer of slices bananas on the bottom. Seriously, I HAVE to make this pie again because I have so many ideas on how to kick it up to an even higher notch.

*After I tasted the pie I decided to descibe it as chocolate covered Hawaiian Tropic. You know, the sunscreen we wear during the summer? I love that stuff. I wear that brand just because of the way it smells. Sometimes in the sumemr I wear the sunscreen as lotion because I love it so much.

Pie Crust
1 1/4 cup flour
1/4 cup coco powder
1 stick butter, chilled
1 tbsp cold water
1/4 tsp salt
2 tbsp sugar

Coconut Filling: Adapted from the Tom Douglas’ Seattle Kitchen cookbook
For the coconut pastry cream:
2 cups milk (I used 1%)
2 cups sweetened shredded coconut
2 tsp vanilla extract
2 large eggs
1/2 cup plus 2 tablespoons sugar
3 tablespoons all-purpose flour
1/4 cup (1/2 stick) unsalted butter, softened

Whip Cream
2 cups heavy cream, chilled
1/3 cup sugar
1 teaspoon pure vanilla extract
1/4 cup coco powder

For the Pie Crust:
Mix the flour, sugar, coco powder and salt in a large bowl. With pastry blender or two knives (you can even just use your hands), cut in the butter until mixture is size of small peas. Gradually sprinkle the cold water over mixture, blending well.

Form the mixture into a ball that is about 1 inch thick, wrap in plastic and refrigerate for at least 30 minutes.

On a lightly floured surface, roll out the chilled ball into a circle 1″ larger than 9″ baking pie pan.
*As you are rolling the dough keeping lifting it up to make sure it doesn’t stick to the surface. A dd more flour as necessary to prevent sticking.

Press into the pie pan; prick bottom and sides with fork.

Bake at 400 degrees F. for 12-15 minutes or until golden; cool completely before filling.
*The pie crust can be made a day ahead of time and stored at room temperate.

For the coconut pastry cream:
Combine the milk and coconut in a medium saucepan. Add the vanilla extract to the milk mixture. Place the saucepan over medium-high heat and stir occasionally until the mixture almost comes to a boil.

In a bowl, whisk together the eggs, sugar, and flour until well combined. Temper the eggs (to keep them from scrambling) by pouring about 1/3 cup of the scalded milk into the egg mixture while whisking. Then add the warmed egg mixture to the saucepan of milk and coconut. Whisk over medium-high heat until the pastry cream thickens and begins to bubble. Keep whisking until the mixture is very thick, 4 to 5 minutes more.

Remove the saucepan from the heat. Add the butter and whisk until it melts. Transfer the pastry cream to a bowl and place it over a bowl of ice water. Stir occasionally until it is cool. Place a piece of plastic wrap directly on the surface of the pastry cream to prevent a crust from forming and refrigerate until completely cold. The pastry cream will thicken as it cools. When the pastry cream is cold, fill the prebaked pie shell with it, smoothing the surface.

For the whipped cream:
In an electric mixer with the whisk, whip the heavy cream with the sugar, vanilla, and coco powder on medium speed. Gradually increase the speed to high and whip to peaks that are firm enough to hold their shape. Spoon the whip cream over the filled pie shell. Garnish with chocolate shavings. Slice and serve.

Some commentary from my husband about the pie:

“It is not overly sweet”
“The crust is the best part”
“You have to try this pie, it is the best one she has made”

My husband is REAL supportive!