2 tablespoons sugar
⅛ teaspoon coconut extract
CRUST: Blend flour, sugar, and salt in processor. Add butter and shortening; using on/off turns, cut in until mixture resembles coarse meal. Drizzle 4 tablespoons ice water over mixture. Using on/off turns, process just until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic. Chill 1 hour.
Roll out dough between 2 sheets of plastic wrap to 13-inch round. Transfer dough to 9-inch-diameter glass pie dish. Fold overhang under. Crimp edges decoratively. Pierce bottom of crust all over with fork. Freeze crust 15 minutes.
DO AHEAD: Can be made 1 day ahead. Keep frozen.
Preheat oven to 375°F. Line crust with aluminum foil. Fill with pie weights or dried beans. Bake 20 minutes. Remove weights and foil. Bake until golden and set, about 10 minutes. Cool.
DO AHEAD: Crust can be made 1 day ahead. Wrap with foil or plastic wrap. Let stand at room temperature.
FILLING: Whisk sugar, eggs, egg yolk, and flour in medium bowl. Bring milk and coconut to simmer in medium saucepan over medium heat. Gradually add hot milk mixture to egg mixture, whisking constantly. Return to same saucepan; cook until pastry cream thickens and boils, stirring constantly, about 4 minutes. Remove from heat. Mix in vanilla and coconut extracts. Transfer pastry cream to medium bowl. Press plastic wrap directly onto surface to prevent skin from forming. Chill until cold, at least 2 hours and up to 1 day. Transfer filling to crust. Cover; chill overnight.
TOPPING: Meanwhile toast coconut in heavy small skillet over medium heat until light golden, stirring often, about 3 minutes. Cool completely.
Using electric mixer, beat cream, sugar, and coconut extract in medium bowl until peaks form. Spread whipped cream all over top of filling. Sprinkle evenly with toasted coconut. Serve cold.
DO AHEAD: Can be made 4 hours ahead. Cover and refrigerate.
Bittersweet chocolate and crème fraîche, now available at most supermarkets and at specialty foods stores, update the diner-style chocolate pudding pie. When making the filling, be sure to whisk the milk into the sugar mixture gradually to avoid clumps. 8 servings
Crust
1 cup chocolate wafer cookie crumbs (about half of 9-ounce package; about 23 cookies, finely ground in processor)
2 tablespoons sugar
5 tablespoons unsalted butter, melted
2 ounces bittersweet or semisweet chocolate (do not exceed 61% cacao), chopped
Filling
⅓ cup sugar
⅓ cup unsweetened cocoa powder (preferably Dutch-process)
2 tablespoons cornstarch
⅛ teaspoon salt
1¾ cups whole milk, divided
¼ cup heavy whipping cream
4 ounces bittersweet or semisweet chocolate (do not exceed 61% cacao), chopped
1 tablespoon dark rum
1 teaspoon vanilla extract
Topping
1 cup chilled crème fraîche
1 cup chilled heavy whipping cream
¼ cup sugar
1 teaspoon vanilla extract Bittersweet chocolate shavings or curls (optional)
CRUST: Position rack in center of oven and preheat to 350°F. Blend cookie crumbs and sugar in processor. Add melted butter; process until crumbs are evenly moistened. Press crumb mixture onto bottom and up sides (not rim) of 9-inch-diameter glass pie dish. Bake until crust begins to set and no longer looks moist, pressing gently with back of fork if crust puffs, about 12 minutes. Remove crust from oven. Sprinkle chopped chocolate over bottom of crust. Let stand until chocolate softens, 1 to 2 minutes. Using offset spatula or small silicone spatula, gently spread chocolate over bottom and up sides of crust to cover. Chill crust until chocolate sets, about 30 minutes.
FILLING: Whisk sugar, cocoa, cornstarch, and salt to blend in heavy medium saucepan. Gradually add ⅓ cup milk, whisking until smooth paste forms. Whisk in remaining milk, then cream. Using flat-bottom wooden spoon or heatproof spatula, stir mixture constantly over medium heat, scraping bottom and sides of pan until pudding thickens and begins to bubble at edges, about 5 minutes. Add chocolate; stir until mixture is smooth. Remove from heat; stir in rum and vanilla. Pour hot pudding into crust and spread evenly. Cool 1 hour at room temperature. Cover with plastic wrap; chill overnight.
DO AHEAD: Can be made 2 days ahead. Keep chilled.
TOPPING: Using electric mixer, beat crème fraîche, whipping cream, sugar, and vanilla in medium bowl just until stiff peaks form and mixture is thick enough to spread (do not overbeat or mixture may curdle). Spread topping decoratively over top of pie, swirling to create peaks, if desired.
DO AHEAD: Can be made 6 hours ahead. Cover with cake dome and chill.
Sprinkle chocolate shavings decoratively atop pie, if desired.
Triple threat: This decadent dessert features a crust filled with chocolate custard, vanilla-brandy custard, and a delicious caramel that’s flecked with toasted pecans. 8 servings
Crust
1⅓ cups sifted unbleached all purpose flour (sifted, then measured)
3 tablespoons sugar
¼ teaspoon salt
7 tablespoons chilled unsalted butter, cut into ½-inch cubes
2 tablespoons ice water
1 large egg yolk
½ teaspoon vanilla extract
Filling
2 tablespoons brandy
½ teaspoon vanilla extract
1 teaspoon unflavored gelatin
5 ounces bittersweet or semisweet chocolate, chopped
½ cup sugar
3 tablespoons cornstarch
¼ teaspoon salt
2 cups half and half
4 large egg yolks
Topping
⅔ cup sugar
⅓ cup water
½ cup plus 1 tablespoon heavy whipping cream
¼ cup (½ stick) unsalted butter
1 cup pecans, toasted, chopped
CRUST: Combine flour, sugar, and salt in processor. Add butter; using on/off turns, blend until mixture resembles coarse meal. Whisk 2 tablespoons ice water, egg yolk, and vanilla in small bowl to blend. Add egg mixture to processor and blend until large moist clumps form. Gather dough into ball; flatten into disk. Wrap in plastic and chill at least 30 minutes.
DO AHEAD: Can be made 1 day ahead. Keep chilled. Let soften slightly at room temperature before rolling out.
Position rack in center of oven and preheat to 350°F. Lightly butter 9-inch-diameter glass pie dish. Roll out dough disk on floured surface to 13-inch round. Transfer to prepared pie dish. Fold dough edges under and crimp to form high-standing fluted edge. Freeze crust until firm, about 15 minutes. Line crust with foil; fill with dried beans or pie weights. Bake until sides of crust are set, about 20 minutes. Remove foil and beans. Pierce bottom of crust in several places with fork and continue to bake until crust is golden brown, about 20 minutes. Cool on rack.