Chocolate Coconut Cream Pie
This rich and decadent chocolate coconut cream pie is bound to be a hit! It’s absolutely dreamy!
It’s been a while! Today I’m back with a delicious pie recipe for you. If you know me, pie isn’t really my thing. Don’t get me wrong, I LOVE it, I just don’t enjoy making it on a regular basis. Guys, pie is a lot of work, but this one is totally worth it! It has a flaky crust, a rich, dense chocolate coconut filling, and a sweet coconut cream topping + toasted coconut. Sounds dreamy, right?
To start you’ll want to make the pie crust. I prefer homemade, but if you want to use store-bought, go for it (no judgements here)! You’ll need to blind bake the crust for this particular pie. Here are a few tips for blind-baking success:
1.) Keep your ingredients COLD… and don’t over-mix them.
2.) Let your dough rest for 5 minutes after rolling it out.
3.) Don’t stretch your pie dough once it’s in the dish, and make sure to dock it (I use a fork).
4.) Toss it into the freezer for 15 minutes before baking it.
5.) Use parchment paper to line the dough, and DEFINITELY use some sort of weights (actual pie weights, dry rice or dry beans).
6.) Go low & slow. Bake the pie crust at 375 degrees for 20-25 minutes, then remove the parchment and weights and continue baking for another 10 minutes until the bottom is set.
While crust is cooling you’ll be finishing up the filling. Steep the coconut in the heavy cream, then pour it over a mesh sieve into a big bowl of chopped semisweet or bittersweet chocolate. Let it sit for 10 minutes, then mix it together until it’s smooth and silky.
Pour it into the cooled filling, then let it chill in the refrigerator for at least an hour. When you’re ready to serve it, whip up the topping. I wanted the topping to taste like coconut, but have the texture of whipped cream, so I used chilled full-fat coconut milk and heavy cream. It whipped up beautifully and tasted amazing! Top it off with some toasted coconut and it’s good to go!
We absolutely LOVED this chocolate coconut cream pie! While it was a little time consuming, it was definitely worth it. If you love chocolate and coconut, this pie is for YOU!
- For the crust:
- 1⅓ c. all-purpose flour, plus more for dusting
- 1 tsp. granulated sugar
- ½ tsp. kosher salt
- ¾ c. (1½ sticks) unsalted butter, cut into tablespoons
- 3-4 tbsp. ice cold water
- For the filling:
- 2¼ c. heavy cream
- 1 c. unsweetened coconut (shredded or flakes)
- 20 oz. semisweet or bittersweet chocolate, roughly chopped
- For the topping:
- 1 (14.5 oz.) can unsweetened full-fat coconut milk, chilled for 4 hours
- 1½ c. heavy whipping cream
- 3 tbsp. powdered sugar
- 1 tsp. vanilla extract
- 1 c. toasted coconut (shredded or flakes, sweetened or unsweetened)
- In a medium mixing bowl whisk together the flour, sugar, salt. Add the butter. Place in the freezer for 30 minutes. Transfer mixture into the bowl of a food processor and pulse 8 to 12 times, until the butter is the size of peas. With the food processor running, gradually pour the water down the feed tube and pulse the machine until the dough begins to form a ball. Turn out onto a floured surface and gently knead into a ball. Form a disc and wrap in plastic wrap. Refrigerate for 30 minutes.
- Roll the round of dough on a well-floured surface into a circle big enough to fit a 9-inch pie dish. Let the dough rest for 5 minutes. Place into the bottom of the pie dish. Using a fork, prick the bottom of the crust about 20 times. Trim the edges so that there is ½-inch overhang. Flute the edge or press with a fork. Place in the freezer for 15 minutes.
- To prepare the filling, in a medium saucepan set over medium heat, add the cream. When the cream is warm to the touch, add the coconut, cover with a lid and turn the heat off. Allow the mixture to steep for 30 minutes.
- Preheat oven to 375 degrees F.
- Line the pie dough with parchment paper, then fill with pie weights or dried rice/beans. Place in the oven and bake for 25 minutes, then remove from the oven and carefully remove the weights and parchment. Return to the oven the oven to bake for an additional 10 minutes or until the bottom is set and the edges are golden brown in color.
- Remove from the oven and allow to cool completely before filling.
- Bring the cream/coconut mixture back up to heat. You don't want it to boil but you want it to be hot enough to melt chocolate.
- Add the chocolate to a large mixing bowl. Set a mesh sieve over top, and strain the cream through the sieve. Discard the coconut. Allow the mixture to sit for 10 minutes before stirring. Stir the mixture until smooth (it will thicken up as you stir). Pour into the cool pie crust and spread into an even layer. Place in the refrigerator to chill for 1-2 hours before serving.
- Before serving, remove from the refrigerator.
- To prepare the topping, in a large mixing bowl with a hand mixer (or a bowl of a stand mixer), add ONLY the thick, chilled cream part of the canned coconut milk. Do not add any liquid. Beat for 5 minutes on high, then add the heavy cream, powdered sugar, and vanilla extract. Gradually turn up the speed and beat until stiff peaks form. Spread over the top of the chilled pie, top with toasted coconut. Enjoy immediately.
-This pie becomes very hard the longer you chill it. If you plan on making it ahead, let it come to room temperature for 1 hour before adding the whipped topping.
Recipe source: Life Made Simple
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