Chocolate? LOVE. Coconut? SIGN ME UP. Put the two together and you have the recipe for culinary bliss. This chocolate coconut pie is the perfect contestant to win you the all important I-Brought-the-Tastiest-Pie-to-that-Christmas-Party award.
The smooth coconut custard contrasted with the sweet chocolate ganache bottom all sealed together with sweet cream and toasted coconut will make all of your chocolate coconut pie dreams come true. (And take them up a notch.) I prefer a graham cracker crust on most pies, and this chocolate coconut pie is no exception. I realize that may break some of your Necessary Code of Conduct for Pies opinions, so feel free to use whatever type of crust you’d like. Seriously, you can’t go wrong.
Let’s get to it, shall we?
Ingredients for Chocolate Coconut Pie
- ¼ cup heavy cream
- 1 cup semisweet chocolate chips
Coconut Cream Filling Ingredients
- 1 can coconut milk
- heavy cream (enough added to coconut milk to make 3 cups)
- 3 egg yolks
- ¾ cup white sugar
- 1/3 cup cornstarch
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 1 recipe graham cracker crust (or whatever crust you’d like!)
- fresh whipped cream, lightly sweetened
- 1 cup coconut flakes, toasted*
Graham Cracker Crust
- 12 graham crackers, crushed
- 1/3 cup sugar
- 6 tablespoons butter, melted
Directions for Chocolate Coconut Pie
For the Graham Cracker Crust: Preheat oven to 325 degrees. Finely crush the graham crackers in a medium sized bowl. Stir in sugar. Drizzle in butter and mix with fork until well combined. Firmly press into pie plate. Bake for 13-15 minutes, just until crust barely starts to brown. Cool completely before filling.
For the Ganache: Place chocolate chips in a heat-safe, medium sized bowl. In a small saucepan, bring the heavy cream to a boil. Pour boiling cream over chocolate chips and stir until smooth. Spread onto the prepared pie crust. Place in fridge or freezer to cool and solidify completely.
For the Coconut Cream Filling: Mix coconut milk, heavy cream, egg yolks, sugar, cornstarch and salt in a medium sized saucepan. Place over medium-low heat and bring to boil, stirring constantly. The mixture will become very thick. This may take as long as 10-15 minutes. Below you can see what the custard looks like once it’s all ready to go:
Once it reaches this consistency remove from heat and stir in coconut and vanilla extracts. Spread over cooled ganache layer and refrigerate for 3-4 hours.
Top with whipped cream and toasted coconut*.
*To toast coconut, preheat oven to 325 degrees. Spread coconut flakes onto baking sheet and place in oven. Bake for 10-12 minutes, stirring and tossing often until lightly browned.
Original Post from: https://happymoneysaver.com/decadent-chocolate-coconut-pie/