This delicious dessert was even more wonderful because our darling daughter made it for her Dad and Grandpa for Father's Day last weekend. As she served it to them she had that same proud smile on her face as she did in the days when she served them pies her dimpled toddler hands had made with mud. This time, thy didn't need to pretend to like them - the her baking creations now are delicious.
This Mexican Chocolate Coconut Cream Pie is amazing and surprisingly simple to make.
It has a kick of cayenne pepper with the dark chocolate that brings the heat. The cool coconut whipped cream balances it out perfectly and the whole experience feels like a plateful of tropical vacation.
It couldn't have been easier to add the sweet coconut cream flavour. Gay Lea makes a convenient Real Coconut Whipped Cream in a fun spray can. And it's made of REAL coconut cream - not just a cheap coconut flavoured chemical. We had no idea about this product before they invited us to try it! Now we're dreaming of other delicious ways to use it - especially with summer here - Pina Coladas anyone?!
3. Combine reserved egg yolk, 1/2 cup sugar, 2 Tbsp cornstarch, t Tbsp cocoa, pepper and egg in a bowl. Stir well with a whisk. Place milk in a medium saucepan over medium heat; cook until milk reaches 180F or until tiny bubbles form around edge. Gradually add hot milk to egg mixture, stirring constantly with a whisk. Return milk mixture to pan; cook over medium heat 10 minutes or until thick and bubbly, stirring constantly. Remove from heat. Add chocolate; stir until smooth.
5. Add Gay Lea Coconut Whipped Cream over pie. Sprinkle with graham crumbs.
Are you a fan of spicy chocolate? You will be, after trying this pie.