Chocolate Coconut Cream Pie

Crust:

1 1/3 cup flour (6 1/2 ounces)

1 tablespoon sugar

1/2 teaspoon salt

6 tablespoons cold unsalted butter, cut into 6 pieces

4 tablespoons vegetable shortening

3 tablespoons very cold water

Filling:

1 can (14 oz) coconut milk

1/2 cup water

1/3 cup sugar

1/4 cup Cornstarch

2 Tbl Dutch processed cocoa powder

Pinch salt

6 ounces dark chocolate, chopped

2 tsp vanilla

Make the crust:

Place flour, sugar, and salt in the food processor and pulse twice to combine. Scatter the butter and shortening over and pulse 8 to 10 times. Turn the processor to on and quickly pour the water through the feed tube. As soon as it forms a ball of dough, shut off the processor.

Turn out onto a well floured counter, pat into a disk, then roll into a 12 inch circle. Gently roll the dough up onto the rolling pin and unroll over a 9 inch pie pan. Gently lift and tuck the edges down into the pan without stretching the dough. Trim the edges leaving about 1/4 inch overhang. Roll the edges and crimp to form an edge crust. Put the crust in the freezer and preheat the oven to 425.

When the oven is heated, remove the crust from the freezer and poke the bottom all over with a fork. Line the crust with parchment paper and fill with pie weights or dried beans. Bake at 425 for 15 to 20 minutes until the edge is starting to look golden. Carefully lift out the parchment and beans, set aside to cool. Once cool,, store the beans to use again for another pie (you can no longer cook the beans). Bake the crust for 5 to 10 minutes longer until golden all over. Cool on a wire rack while you make the filling. 

Make the filling:

Place coconut milk, water (I like to add the water to the empty coconut milk can and shake it up to get every bit of coconut milk out), sugar, corn starch, cocoa powder, and salt in a heavy saucepan. Whisk constantly over medium high heat until it reaches a boil and thickens. Continue to whisk for 1 minute. Remove it from the heat and whisk in the chocolate until fully melted and smooth. Whisk in the vanilla. Pour the filling into the crust and press plastic wrap on the surface of the chocolate custard to prevent a skin from forming. Refrigerate until fully chilled and set, at least 3 hours. 

Serve topped with whipped cream. 

*to make it vegan: use all shortening in place of the butter in the crust, and use almond milk whipped cream found by the reddi-wip.