Chocolate and Coconut Cream Pie
Ingredients
The crust
-
9
sheets
graham cracker
-
1
Tbsp.
granulated sugar
-
1
tsp.
kosher salt
-
5
Tbsp.
unsalted butter
-
1
tsp.
vanilla bean paste or vanilla extract
The filling
-
½
cup
heavy cream
-
1
Tbsp.
vanilla instant pudding mix
-
¼
cup
granulated sugar
-
⅓
cup
granulated sugar
-
2
tsp.
kosher salt
-
3
large
eggs
-
⅓
cup
all-purpose flour
-
2
cans
unsweetened coconut milk
-
6
Tbsp.
unsalted butter
-
2
tsp.
vanilla bean paste or vanilla extract
-
1
cup
sweetened shredded coconut
-
2
tsp.
coconut extract
-
¾
cup
bittersweet chocolate chips
-
to taste
toasted unsweetened coconut flakes
Instructions
- Preheat the oven to 350°F and prepare the crust by processing graham crackers, sugar, and salt until finely ground.
- Mix in melted butter and vanilla until the mixture resembles wet sand, then press into a pie dish and chill.
- Bake the crust until golden brown, then let it cool.
- For the filling, whisk heavy cream, pudding mix, sugar, and salt until thick, then chill.
- In a saucepan, whisk eggs, flour, sugar, and salt until smooth, then add coconut milk and heat until thickened.
- Stir in butter and vanilla, then separate the pudding into two bowls.
- Mix shredded coconut and coconut extract into one bowl of pudding and chill.
- Melt chocolate into the other bowl of pudding, pour into the crust, and chill until set.
- Fold the chilled cream mixture into the coconut pudding and pour over the chocolate layer.
- Chill the pie until fully set, then top with toasted coconut flakes before serving.
Nutrition Facts (estimated)
Servings
6–8
Calories
400
Total fat
28g
Total carbohydrates
35g
Total protein
5g
Sodium
250mg
Cholesterol
100mg
You might also like