Chocolate Coconut Cream Pie
Blog post
Ingredients:
Sweet Pie Crust
1 1/2 cups all-purpose flour
1/2 cup confectioners' sugar
1/4 tsp Kosher salt
1 stick + 1 Tbsp cold unsalted butter
1 large egg yolk
Chocolate Coconut Filling
4 oz. dark chocolate (70% ideal)
1 Tbsp unsalted butter
2 Tbsp heavy cream
3 eggs
1 can (14 oz.) condensed milk
3/4 cup milk
1 tsp vanilla
1 cup sweetened coconut flakes, toasted, divided for filling and topping
Whipped Cream
1 cup heavy cream
1 tsp vanilla
2 Tbsp confectioners sugar
Turn oven on to 350 degrees.
To make the pastry crust
1. Using your food processor, add the flour, confectioners' sugar, and salt and pulse to mix.
2. Add the diced butter, and the egg yolk and process in long pulses until the dough forms clumps and is coming together. Slowly add one tablespoon of cold water at time if needed to bring together.
3. Turn the dough out onto your work surface and lightly knead together to make sure all ingredients are incorporated smoothly together.
4. Wrap in plastic wrap and place in the refrigerator for about 20-30 at the minimum to chill.
5. Time to roll out the dough. Flour your working surface and lightly flour the dough as well. Roll out the dough until it's about 1/4" thick and larger than your pie shell. You can flip the dough over as you're rolling out to get a better roll out.
6. Hold the rolling pin at one end of the dough, lightly start rolling the dough up and around the rolling pin. Make sure the dough is loose, and gently drape into the pie shell, or over the fruit for the top layer.
7. Trim up the dough and place parchment paper on top of the crust and weigh down with rice, dry beans, or anything that will keep the pastry dough from rising.
8. Place the baking dish on a sheet pan and into the oven. Bake at 350 for 12-15 mins.
Ingredients:
Sweet Pie Crust
1 1/2 cups all-purpose flour
1/2 cup confectioners' sugar
1/4 tsp Kosher salt
1 stick + 1 Tbsp cold unsalted butter
1 large egg yolk
Chocolate Coconut Filling
4 oz. dark chocolate (70% ideal)
1 Tbsp unsalted butter
2 Tbsp heavy cream
3 eggs
1 can (14 oz.) condensed milk
3/4 cup milk
1 tsp vanilla
1 cup sweetened coconut flakes, toasted, divided for filling and topping
Whipped Cream
1 cup heavy cream
1 tsp vanilla
2 Tbsp confectioners sugar
Turn oven on to 350 degrees.
To make the pastry crust
1. Using your food processor, add the flour, confectioners' sugar, and salt and pulse to mix.
2. Add the diced butter, and the egg yolk and process in long pulses until the dough forms clumps and is coming together. Slowly add one tablespoon of cold water at time if needed to bring together.
3. Turn the dough out onto your work surface and lightly knead together to make sure all ingredients are incorporated smoothly together.
4. Wrap in plastic wrap and place in the refrigerator for about 20-30 at the minimum to chill.
5. Time to roll out the dough. Flour your working surface and lightly flour the dough as well. Roll out the dough until it's about 1/4" thick and larger than your pie shell. You can flip the dough over as you're rolling out to get a better roll out.
6. Hold the rolling pin at one end of the dough, lightly start rolling the dough up and around the rolling pin. Make sure the dough is loose, and gently drape into the pie shell, or over the fruit for the top layer.
7. Trim up the dough and place parchment paper on top of the crust and weigh down with rice, dry beans, or anything that will keep the pastry dough from rising.
8. Place the baking dish on a sheet pan and into the oven. Bake at 350 for 12-15 mins.
To make the Chocolate Coconut Filling
1. Over a double boiler melt the 4 oz. dark chocolate. Add the 1 Tbsp butter and 2 Tbsp heavy cream and stir to combine. Remove from the heat and allow to cool before use, about 20-30 mins.
2. In a medium saucepan over a medium temperature lightly toast the coconut flakes. Stir as they're toasting to prevent burning. This takes about 2-3 minutes.
3. In a medium bowl beat the eggs with a handheld mixer. Add condensed milk, milk, vanilla.
4. Stir in 1/2 cup of the toasted coconut.
5. Add the cooled chocolate to the filling and stir together.
6. Pour mixture into pre-baked crust and place in the oven. Bake for 52-55 mins. A beautiful chocolate crust will develop. The toothpick test should come out clean.
7. Allow to fully cool before storing adding the whipped cream topping.
To make the whipped cream topping
1. In a medium bowl with a handheld mixer whip the heavy cream with 1 tsp vanilla until peaks start to form and it's stiff.
Store pie in fridge.
Original recipe. Pastry inspired by Doris Greenspan.
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