Coconut Cream Pie With Chocolate-Painted Crust Recipe

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Nutrition per serving    (USDA % daily values)


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Ingredients for 1 serving

3/4 cup flaked or shredded coconut

12 ounces (3 sticks) cold unsalted butter, cut into pieces

1/2 cup ice water (strain out the ice just before using)

8 egg yolks

2 teaspoons sugar

3 1/2 cups whole, 2 percent fat, or 1 percent fat milk

3 ounces semisweet chocolate

3/8 cup chilled heavy cream

2 teaspoons red wine vinegar

9-inch Plain and Perfect Pie Crust, prebaked and cooled, recipe follows

1/2 cup canned cream of coconut (recommended: Coco Lopez)

1 1/3 cups sugar

1/2 cup cornstarch

4 1/2 cups sifted all-purpose flour

2 teaspoons kosher salt

2 tablespoons cold unsalted butter, cut into pieces

1 vanilla bean, split lengthwise

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