Make the pie crust recipe using either a Maui Brewing Co. Coconut Porter or other coconut-infused dark beer, and roll out a 10-inch pie plate with half the dough. Line the pie dough with parchment paper and add some dried beans to prevent the crust from bubbling. Bake the pie crust following the Pre-Bake Crust Directions.
Place the chopped chocolate into a small bowl and melt over a small, simmering pot of water, and melt. Once the crust is baked and cool, using a pastry brush, paint the melted chocolate over the inside and up the sides of the crust, coating in an even layer. Place in the refrigerator to chill the chocolate.
Coconut Custard Filling Directions:
Bring the coconut milk, cream and flaked coconut to simmer in a medium-size saucepan over medium-low heat. After bringing the mixture to a simmer, let it sit to infuse more coconut flavor into the coconut milk, and let cool slightly, about 10 minutes.
In a medium-size bowl, place sugar, whole eggs, egg yolk and flour, whisking to combine. Slowly add the hot coconut milk mixture to the egg mixture, whisking constantly. Return to the same saucepan; cook until the custard filling thickens and boils, stirring constantly, about 3–4 minutes. Remove from heat and let sit. Mix in vanilla extract, and then transfer custard filling to a medium-size bowl. Press plastic wrap directly onto the surface to prevent formation of skin and place into a refrigerator for at least 2 hours and up to one day. Transfer the custard filling to the chocolate-lined, pre-baked pie crust. Using a spatula, level out the custard filling to an even layer and then cover with the cooled Chocolate Coconut Porter Pudding Filling.
In the bowl of a double boiler, mix cornstarch, salt, sugars and cocoa powder with a whisk and place on top of a pot of simmering water. Slowly stir in coconut milk and Coconut Porter, mixing till combined. Whisk occasionally until mixture is thick and coats the back of a spoon, about 15 – 20 minutes total. Add chopped chocolate and remove from the heat, stirring until the chocolate is melted and incorporated into the pudding.
Pour the cooled Chocolate Coconut Porter Pudding Filling over the Coconut Custard Filling and, using a spatula, spread evenly to make two independent layers.
Malted Whipping Cream Topping Directions:
Preheat the oven to 350°F | 177°C. Place the coconut flakes onto a sheet tray in an even layer and place into the center of the oven. Toast the coconut until it turns a golden-brown color, stirring every 4 – 5 minutes to brown evenly. Remove from the oven and let cool.
In a large bowl, place the cream, DME, sugar and vanilla. Using a whisk or electric mixer, whip the mixture to semi-firm peaks, being careful not to over-beat the cream. Evenly spoon the whipping cream over the top of the pie. Using an offset spatula, even out the top of the cream. Garnish with the toasted coconut and serve. It is best to keep this pie refrigerated, as it will spoil if left out—assuming it lasts that long.
More Sweet Beer Pie Recipes:
Banana Hefeweizen Cream Pie
Bourbon Barrel Aged Imperial Stout Pecan Pie
Chocolate Coconut Porter Cream Pie
Irish Car Bomb Pie
Old Foghorn Barleywine Pumpkin Pie
Rodenbach Grand Cru Cherry Pie with Almond Coriander Crust