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Coconut Shortbread Chocolate Pie
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This pie was a senior winner in Pillsbury's 6th Grand National Bake-Off Contest.
Crust:
1/3 cup butter, softened
2 tbl. sugar
1 egg yolk
1 tbl. cream
1 cup sifted flour
1 cup shredded coconut
Cream butter and sugar well; add the egg yolk and tbl. of cream. Gradually add flour and mix well. Blend in coconut.
Pat evenly over the bottom and sides of a 9 inch pie pan. Chill for 30 minutes. Bake in a 350* oven for 20 minutes, or until golden brown. Cool.
Chocolate Filling:
3/4 cup sugar
3 tbl. cornstarch
1/2 tsp. salt
2-1/2 cups milk
2 squares (2 oz.) chocolate
3 egg yolks, beaten
1 tsp. vanilla
1 tbl. butter
Combine sugar, cornstarch and salt in the top of a double boiler. Gradually blend in the milk. Add the chocolate. Cook over boiling water until the chocolate melts and mixture begins to thicken. Stir constantly until thick.
Stir in the 3 slightly beaten egg yolks, to which a little of the hot mixture has been added. Cook for 2 minutes longer, stirring constantly. Remove from heat.
Add butter and vanilla. Place wax or plastic wrap on surface of filling. Let cool for 15-20 minutes. Pour into cooled baked pie shell; chill.
Top with whipping cream, and garnish with coconut.
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