Chocolate-Coconut Pie

My middle son has been wanting to make a pie from this book and chose this as our first recipe.

The pie uses a graham cracker and coconut crust (this recipe is also found in the book) which must be baked first and cooled. The filling is a combination of unsweetened coconut milk, half-and-half, and bittersweet chocolate. The thickener is corn starch.

The pie thickened very quickly and set up nicely. I did not add coconut extract because I could only find imitation and was worried it would taste like suntan lotion. This meant the filling did not really have any coconut taste. The toasted coconut added on top made for a nice textural contrast but didn't do much for the coconut flavor.

I would make this pie again but next time I'd be sure to have some coconut extract. We look forward to making many more pies from this book.