Creamy Coconut Cream Cheese Pie with Bimini Chocolate Sauce

Creamy Coconut Cream Cheese Pie with Bimini Chocolate Sauce
Source: Maida Heatter's Pies & Tarts (Andrews & McMeel Publishing, 1997 ed.), pg.68-69.

Okay, I was not impressed with this pie. When I first tasted it, I thought I had missed something so I went back and looked at the recipe again. I could find no errors. The pie isn't sweet enough and the coconut flavor is very mild. However, the chocolate sauce really makes it. So, if you make the pie, by all means, add the sauce! Maida says that it is optional but without it, I'm afraid this would be a very bland pie. :(

I did not have creme de cacao but instead used kahlua. I'm not sure if this affected the taste - perhaps so. I've never used creme de cacao and I'm not familiar with taste of it.

Crumb Crust

I just used a ready made graham cracker crust for this. If you prefer to make your own, just mix 1 1/4 cups graham cracker crumbs, 1 TBS. sugar, 1 tsp. ginger, 1 tsp. cinnamon and 2 oz. of melted unsalted butter and press it into your pan.

Filling

6 oz. Philadelphia brand cream cheese (at room temperature)
2 TBS. sugar
1/4 cup milk
3 1/2 oz. (1 1/3 cup) shredded coconut
2 TBS. cognac or brandy
2 TBS. cream de cacao
1 envelope unflavored gelatin
1/4 cup cold water
2 cups heavy cream

Combine the cream cheese, sugar, milk, coconut, cognac (I used brandy) and creme de cacao (I used kahlua) in a food processor and blend for 30 seconds. Transfer to a mixing bowl.

Soften the gelatin in the water (about 5 min.)

Place the container of gelatin in a pan of hot water (not boiling) until it has dissolved.

Set aside 2 TBS. of the heavy cream. Whip the remaining cream until you have a soft shape.

Stir the 2 TBS. of heavy cream that you reserved into the gelatin.

Add the gelatin/cream mixture to the whipped cream while mixing.

Fold the whipped cream and the cheese mixture together. (If the mixture is runny, place the bowl in a larger bowl of ice water and fold gently until it thickens).

Pour the filling into the crust and refrigerate for at least 4 hours.

Bimini Chocolate Sauce  
1/2 cup heavy cream
6 oz. unsweetened chocolate
2 TBS. unsalted butter

Place all ingredients in a sauce pan over low heat and stir occasionally until the chocolate has melted. 

Whisk the mixture until smooth.

Serve at room temperature.