Chocolate Coconut Cream Pie
Chocolate coconut cream pie features a rich chocolate filling and a light whipped cream topping, all nestled in a delicious coconut crust.
Equipment
- 9-inch pie pan
- medium bowl
- Large heavy saucepan
- Hand-held mixer or stand mixer
- Fine mesh strainer
Ingredients
coconut crust
- 12 ounces sweetened flaked coconut (Plus 1-2 ounces more for garnish, if desired)
- ¼ cup unsalted butter room temperature cut in small chunks
chocolate cream pudding
- ¼ cup unsweetened cocoa powder
- ¾ cup granulated sugar
- ¼ cup cornstarch
- ¼ teaspoon kosher salt
- 2 large egg yolks
- 1 cup half and half
- 2 cups 1% milk (can substitute with 2% or whole milk)
- 6 ounces dark chocolate chopped small
- ¼ cup unsalted butter
- 1 teaspoon pure vanilla extract
homemade whipped cream
- 1 ½ cups heavy whipping cream (or whipping cream)
- 3 tablespoons sugar (granulated or confectioners’ works)
- 1 teaspoon pure vanilla extract
Instructions
Coconut Crust
- Preheat the oven to 350°F and lightly butter a 9-inch pie pan.
- Place 12 ounces of sweetened flaked coconut in a medium bowl and work in the ¼ cup unsalted butter until well distributed. Press into the bottom and sides of a 9-inch pie pan.
- Bake the crust for about 15 - 20 minutes until lightly browned. Allow to cool before adding the chocolate cream filling.
Chocolate Cream Pudding
- In a large saucepan, whisk together cocoa powder, granulated sugar, cornstarch, and kosher salt. Whisk in the egg yolks and half and half, then add the milk. Cook over medium heat until thickened.
- Remove from heat and press the mixture through a fine mesh strainer into a bowl to remove cooked egg bits. Whisk in butter and vanilla, then pour into the prepared coconut crust. Chill for at least 3 hours.
Homemade Whipped Cream
- Whip heavy cream, sugar, and vanilla until stiff peaks form, about 4 minutes. Pipe or spread on top of the chocolate cream filling and garnish with toasted coconut and chocolate shavings if desired.
Notes
Store any leftovers covered in the refrigerator for up to 5 days. To toast the coconut garnish, bake in a 300°F oven for 5-8 minutes until browned. Use a vegetable peeler or cheese grater for chocolate shavings.
Nutrition
Serving: 1sliceCalories: 616kcalCarbohydrates: 56gProtein: 7gFat: 42gSaturated Fat: 29gPolyunsaturated Fat: 11gTrans Fat: 1gCholesterol: 133mgSodium: 195mgFiber: 5gSugar: 44g
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