Indulge In The Decadence Of Chocolate Coconut Cream Pie

Indulge In The Decadence Of Chocolate Coconut Cream Pie

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Filipino flavors took over Western sweets at Best Desserts 4 NOLISOLI
Filipino flavors took over Western sweets at Best Desserts 4 NOLISOLI from nolisoli.ph

There’s something about the combination of chocolate and coconut that makes our taste buds sing. If you’re a fan of this classic pairing, then you’re in for a real treat with this chocolate coconut cream pie recipe. It’s the perfect dessert for any occasion, whether you’re celebrating a special event or simply indulging in a sweet treat. In this blog post, we’ll share two different recipes that will satisfy your cravings for this delicious dessert.

Recipe 1: Classic Chocolate Coconut Cream Pie

Ingredients:

  • 1 pie crust (homemade or store-bought)
  • 1 cup sweetened shredded coconut
  • 1 cup heavy cream
  • 1 cup whole milk
  • 1/2 cup granulated sugar
  • 1/4 cup cornstarch
  • 1/4 cup cocoa powder
  • 4 egg yolks
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt

Instructions:

  1. Preheat the oven to 375°F.
  2. Spread the shredded coconut on a baking sheet and toast in the oven for 5-7 minutes, or until golden brown.
  3. Line the pie crust with parchment paper and fill with pie weights or dried beans. Blind bake for 15 minutes, then remove the parchment paper and weights and bake for an additional 5-7 minutes, or until lightly golden.
  4. In a medium saucepan, whisk together the heavy cream, milk, sugar, cornstarch, cocoa powder, and salt. Bring the mixture to a simmer over medium heat, whisking constantly.
  5. In a small bowl, whisk together the egg yolks. Gradually whisk in 1/2 cup of the hot cream mixture to temper the yolks, then pour the yolk mixture back into the saucepan with the remaining cream mixture.
  6. Cook the mixture over medium heat, whisking constantly, until it thickens and comes to a boil. Remove from heat and whisk in the butter, vanilla extract, and toasted coconut.
  7. Pour the filling into the prepared pie crust and smooth the top. Cover with plastic wrap, pressing the wrap directly onto the surface of the filling to prevent a skin from forming. Chill in the refrigerator for at least 4 hours, or until set.
  8. Decorate with whipped cream and additional toasted coconut, if desired.
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Nutritional Information:

Serving Size: 1 slice
Calories: 460
Total Fat: 31g
Saturated Fat: 20g
Cholesterol: 175mg
Sodium: 210mg
Total Carbohydrates: 41g
Dietary Fiber: 3g
Sugars: 25g
Protein: 5g

Cooking Time:

Prep Time: 30 minutes
Cook Time: 30 minutes
Chill Time: 4 hours

Equipment:

  • 9-inch pie dish
  • Baking sheet
  • Pie weights or dried beans
  • Medium saucepan
  • Whisk
  • Small bowl
  • Plastic wrap

Serving Suggestions:

This chocolate coconut cream pie is best served chilled, straight from the refrigerator. Top with whipped cream and toasted coconut for added flavor and texture.

Variations:

If you’re feeling adventurous, try adding a layer of sliced bananas or a drizzle of caramel sauce to the pie before adding the whipped cream topping. You could also try using a graham cracker crust instead of a traditional pie crust for a different flavor and texture.

Substitutions:

If you don’t have sweetened shredded coconut on hand, you can use unsweetened shredded coconut and add a bit more sugar to the filling mixture. You could also use coconut milk in place of the heavy cream for a dairy-free version of this recipe.

Storage:

Store any leftover pie in the refrigerator, covered with plastic wrap, for up to 3 days.

Tips:

  • Be sure to toast the shredded coconut before adding it to the filling for added flavor and texture.
  • Press plastic wrap directly onto the surface of the filling before chilling to prevent a skin from forming.
  • For a smoother filling, strain the mixture through a fine-mesh sieve before pouring it into the pie crust.

Frequently Asked Questions:

  • Can I make this pie ahead of time? Yes, you can make the pie up to 2 days ahead of time and store it in the refrigerator.
  • Can I use a different type of crust? Yes, you can use a graham cracker crust or even an Oreo crust for a different flavor and texture.
  • Can I freeze this pie? While you can freeze the pie, the texture of the filling may change once it thaws.
See also  Chocolate Banana Cake Recipes

Recipe 2: Vegan Chocolate Coconut Cream Pie

Ingredients:

  • 1 pie crust (homemade or store-bought)
  • 1 cup sweetened shredded coconut
  • 1 3/4 cups full-fat coconut milk
  • 1/2 cup granulated sugar
  • 1/4 cup cornstarch
  • 1/4 cup cocoa powder
  • 2 tablespoons coconut oil
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt

Instructions:

  1. Preheat the oven to 375°F.
  2. Spread the shredded coconut on a baking sheet and toast in the oven for 5-7 minutes, or until golden brown.
  3. Line the pie crust with parchment paper and fill with pie weights or dried beans. Blind bake for 15 minutes, then remove the parchment paper and weights and bake for an additional 5-7 minutes, or until lightly golden.
  4. In a medium saucepan, whisk together the coconut milk, sugar, cornstarch, cocoa powder, and salt. Bring the mixture to a simmer over medium heat, whisking constantly.
  5. Cook the mixture over medium heat, whisking constantly, until it thickens and comes to a boil. Remove from heat and whisk in the coconut oil, vanilla extract, and toasted coconut.
  6. Pour the filling into the prepared pie crust and smooth the top. Cover with plastic wrap, pressing the wrap directly onto the surface of the filling to prevent a skin from forming. Chill in the refrigerator for at least 4 hours, or until set.
  7. Decorate with whipped coconut cream and additional toasted coconut, if desired.

Nutritional Information:

Serving Size: 1 slice
Calories: 450
Total Fat: 31g
Saturated Fat: 26g
Cholesterol: 0mg
Sodium: 130mg
Total Carbohydrates: 43g
Dietary Fiber: 3g
Sugars: 28g
Protein: 4g

Cooking Time:

Prep Time: 30 minutes
Cook Time: 30 minutes
Chill Time: 4 hours

See also  Twix Ice Cream Bar: The Ultimate Recipe Guide To Satisfy Your Sweet Tooth Cravings

Equipment:

  • 9-inch pie dish
  • Baking sheet
  • Pie weights or dried beans
  • Medium saucepan
  • Whisk
  • Plastic wrap

Serving Suggestions:

This vegan chocolate coconut cream pie is best served chilled, straight from the refrigerator. Top with whipped coconut cream and toasted coconut for added flavor and texture.

Variations:

You can use this filling in a variety of different types of crusts, such as a graham cracker crust or an Oreo crust. You could also try adding a layer of sliced bananas or a drizzle of chocolate sauce to the pie before adding the whipped coconut cream topping.

Substitutions:

If you don’t have sweetened shredded coconut on hand, you can use unsweetened shredded coconut and add a bit more sugar to the filling mixture. You could also try using almond milk or another type of non-d

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