Ingredients with Measurements:
- 1 pre-made pie crust
- 1 cup sweetened shredded coconut
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 2 cups whole milk
- 3 egg yolks
- 4 ounces semisweet chocolate, chopped
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1/4 cup toasted coconut flakes
Special equipment needed:
- 9-inch pie dish
- Medium saucepan
- Whisk
- Mixing bowls
- Hand mixer or stand mixer
- Piping bag (optional)
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Bake the pre-made pie crust according to package instructions. Once done, set aside to cool.
3. In a medium saucepan, combine the shredded coconut, sugar, cornstarch, and salt. Whisk to combine.
4. Gradually whisk in the whole milk until the mixture is smooth.
5. Whisk in the egg yolks until well combined.
6. Cook the mixture over medium heat, whisking constantly, until it thickens and comes to a boil.
7. Remove the saucepan from the heat and stir in the chopped chocolate and vanilla extract until the chocolate is melted and the mixture is smooth.
8. Pour the chocolate coconut cream into the cooled pie crust and smooth the top with a spatula.
9. Cover the pie with plastic wrap, making sure the plastic wrap touches the surface of the chocolate coconut cream to prevent a skin from forming.
10. Chill the pie in the refrigerator for at least 2 hours or until set.
11. In a mixing bowl, whip the heavy cream and powdered sugar until stiff peaks form.
12. Pipe or spread the whipped cream on top of the chilled pie.
13. Sprinkle the toasted coconut flakes on top of the whipped cream.
14. Serve chilled.
Time:
Preparation time: 20 minutes
Cooking time: 15 minutes
Chilling time: 2 hours
Temperature:
Bake the pre-made pie crust at 375°F.
Serving size:
This recipe serves 8.
Nutritional information:
Calories per serving: 435
Total fat: 27g
Saturated fat: 17g
Cholesterol: 121mg
Sodium: 186mg
Total carbohydrates: 45g
Dietary fiber: 2g
Total sugars: 29g
Protein: 5g
Substitutions for ingredients:
- Pre-made pie crust: You can make your own pie crust from scratch using flour, butter, and water.
- Semisweet chocolate: You can use dark chocolate or milk chocolate instead of semisweet chocolate.
- Heavy cream: You can use whipped topping or coconut cream instead of heavy cream.
Variations:
- Add chopped nuts, such as almonds or pecans, to the chocolate coconut cream filling.
- Use a graham cracker crust instead of a pre-made pie crust.
- Top the pie with fresh berries or sliced bananas.
Tips and tricks:
- Make sure the chocolate coconut cream filling is completely chilled before adding the whipped cream on top.
- Toast the coconut flakes in the oven or on the stovetop for added flavor.
- Use a piping bag to pipe the whipped cream on top of the pie for a more decorative look.
Storage instructions:
Store the chocolate coconut cream pie in the refrigerator for up to 3 days.
Reheating instructions:
This pie is best served chilled and does not need to be reheated.
Presentation ideas:
Serve the chocolate coconut cream pie on a decorative pie dish or cake stand.
Garnishes:
Garnish the pie with toasted coconut flakes or fresh berries.
Pairings:
This pie pairs well with a cup of coffee or a glass of milk.
Suggested side dishes:
Serve this pie as a dessert after a meal of grilled chicken or fish and roasted vegetables.
Troubleshooting advice:
- If the chocolate coconut cream filling is too thin, cook it longer over medium heat until it thickens.
- If the whipped cream is too runny, whip it longer until stiff peaks form.
Food safety advice:
Make sure to use pasteurized eggs in this recipe to avoid the risk of foodborne illness.
Food history:
Chocolate cream pie has been a popular dessert in America since the early 1900s.
Flavor profiles:
This pie has a rich and creamy chocolate coconut flavor with a sweet and nutty toasted coconut topping.
Serving suggestions:
Serve this pie chilled with a dollop of whipped cream and a sprinkle of toasted coconut flakes on top.
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Taste: Rich, Creamy, Chocolatey, Coconutty, Sweet