This recipe is adapted from Cooks Illustrated Magazine
Chocolate Cream Pie with Coconut Milk
16 cream filled sandwich cookies broken into pieces
2 Tbsp melted unsalted butter
2 cups canned coconut milk
1/3 cup sugar
2 Tbsp cornstarch
6 large egg yolks at room temperature
6 Tbsp cold unsalted butter cut into 1 inch pieces
7 ounces Ghiradelli 60% cocoa dark chocolate chips
1 tsp vanilla
For the crust: preheat oven to 350 degrees. Process cookies in a food processor until fine crumbs. Pulse melted butter into crumbs several times until combined. Pour into a pie plate and press into plate evenly along the bottom and up the sides to form the pie shell. Refrigerate 20 minutes to firm. Bake 10 minutes and then cool on rack.
For the filling: bring coconut milk and about half the sugar to a simmer in a sauce pan, stirring occasionally until sugar is dissolved. Stir together the remaining sugar and the cornstarch in a small bowl. Whisk the egg whites thoroughly in a medium bowl until slightly thickened. Sprinkle cornstarch/sugar mixture over yolks and whisk until mixture is glossy and the sugar has dissolved. Drizzle 1/2 cup of simmered coconut milk over the yolks, whisking constantly to temper, then whisk yolk mixture into remaining coconut milk in sauce pan. Return to a simmer, whisking constantly until mixture is thickened and glossy. (Mixture should appear custard like). Off heat whisk in butter chunks until incorporated; add chocolate and whisk until melted. Whisk in vanilla. Pour into cooled crust. Place plastic wrap directly on surface of. The filling and refrigerate about 3 hours.
For those without dairy issues, top pie with freshly whipped and sweetened heavy cream.
*you may need to pour pie filling through a fine mesh strainer before pouring into the crust if you see any lumps or curdled egg in the custard. I've never had that issue with this recipe but it's nice to know, just in case.