Chocolate Coconut Cream Pie Recipe

Chocolate Coconut Cream Pie | lifemadesimplebakes.com

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4.87 from 15 votes

Chocolate Coconut Cream Pie Recipe

This rich and decadent chocolate coconut cream pie is bound to be a hit! It's absolutely dreamy!

Prep Time2

Cook Time45

Total Time47

Course: Dessert

Cuisine: American

Servings: servings

Calories: 837kcal

Author: Andrea

Ingredients

For the Crust

1 1/3 cup all-purpose flour plus more for dusting
1 tsp granulated sugar
1/2 tsp kosher salt
3/4 cup unsalted butter ( 1 1/2 sticks) cut into tablespoons
3-4 tbsp ice cold water

For the Filling

8 oz semisweet chocolate OR bittersweet coarsely chopped
2 tbsp unsalted butter
1 1/2 tsp vanilla extract
2 cup heavy cream divided
1 cup whole milk
1/2 cup granulated sugar
1/4 tsp coarse sea salt
1 cup unsweetened coconut shredded or flakes
1/4 cup cornstarch
4 egg yolks

For the Topping

1 (14.5 oz) can unsweetened full-fat coconut milk chilled for 4 hours
1 1/2 cup heavy whipping cream
3 tbsp powdered sugar
1 tsp vanilla extract
1 cup toasted coconut shredded or flakes, sweetened or unsweetened

Instructions

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.
In a large bowl combine the chocolate, butter and vanilla. Place a mesh sieve over top and set aside.
To make the filling, in a medium heavy bottomed saucepan set over medium-low heat, add the milk, 1 1/2 cups heavy cream, sugar, and salt. Heat until the sugar has dissolved and the mixture is warm, and gently bubbling. Turn heat off, add the coconut and allow 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 to bake for an additional 10 minutes or until the bottom is set and the edges are golden brown in color.
Remove the crust from the oven and allow to cool completely before filling.
Meanwhile, in a medium heatproof bowl, whisk together the remaining 1/2 cup of heavy cream, cornstarch, and the egg yolks until a thick paste forms.
Return the saucepan to the stovetop over medium heat and gently warm. Once the mixture is warm, carefully temper the egg yolks by slowly drizzling the warm mixture into the medium bowl, whisking continuously to prevent the eggs from scrambling. It will take about 5 minutes to incorporate the mixture.
Return the mixture to the stovetop and heat until it reaches 165 degrees on an instant read thermometer. Pour over the sieve to remove the coconut and any overcooked pieces of egg that make have formed. Remove the sieve and whisk the milk into the chocolate until melted. Cover with plastic wrap and chill for 1 hour.
Spread into the cooled pie crust. Cover with plastic wrap, directly on the pudding. Chill in the refrigerator for 3 hours or overnight until fully set. It should be firm to the touch.
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.

Notes

-You can cut in the butter with a pastry blender by hand and then slowly add the water. You'll knead the dough a bit to form a ball.
-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.

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