The inspiration for this Chocolate Coconut Cream Pie comes from a sunny day spent by the beach, where the salty breeze and the sweet aroma of coconut danced in the air. I wanted to create a dessert that encapsulated that tropical vibe while adding a bold layer of rich chocolate. This elegant dessert features a luscious chocolate-infused coconut cream filling, topped with a fluffy coconut whipped cream and a sprinkle of toasted coconut flakes. It’s a feast for the eyes and the palate!
Ingredients
For the Chocolate Crust:
– 1 ½ cups chocolate cookie crumbs (such as Oreo or chocolate graham crackers)
– ½ cup unsalted butter, melted
– 2 tablespoons sugar
For the Chocolate Coconut Cream Filling:
– 1 cup coconut milk (canned, full-fat)
– 1 cup heavy cream
– ½ cup granulated sugar
– 1/3 cup unsweetened cocoa powder
– 1 tablespoon cornstarch
– 1 teaspoon vanilla extract
– ½ teaspoon salt
– 1 cup shredded coconut (sweetened or unsweetened, based on preference)
– 3 large egg yolks
For the Coconut Whipped Cream:
– 1 cup heavy whipping cream
– ½ cup powdered sugar
– 1 teaspoon vanilla extract
– ½ cup toasted coconut flakes (for topping)
Instructions
Prepare the Chocolate Crust:
Combine the chocolate cookie crumbs, melted butter, and sugar in a mixing bowl. Stir until the mixture resembles wet sand. Press this mixture firmly into the bottom and up the sides of a 9-inch pie pan. Bake in a preheated oven at 350°F (175°C) for 8-10 minutes. Allow it to cool completely.
Make the Chocolate Coconut Cream Filling:
In a medium saucepan over medium heat, combine the coconut milk, heavy cream, granulated sugar, cocoa powder, cornstarch, vanilla extract, and salt. Whisk continuously until the mixture is smooth and begins to thicken, about 5-7 minutes.
In a separate bowl, whisk the egg yolks. Gradually add a small amount of the hot coconut mixture to the yolks, whisking constantly to temper the eggs. Once combined, pour the egg mixture back into the saucepan. Cook for an additional 2-3 minutes, stirring constantly until thick and creamy.
Remove from heat and stir in the shredded coconut. Pour this luscious filling into the cooled chocolate crust, smoothing the top with a spatula. Chill in the refrigerator for at least 4 hours, or until set.
Prepare the Coconut Whipped Cream:
In a mixing bowl, beat the heavy whipping cream until soft peaks form. Gradually add in the powdered sugar and vanilla extract, continuing to beat until stiff peaks form.
Assemble the Pie:
Once the chocolate coconut filling is set, spread the coconut whipped cream evenly over the top. Sprinkle with toasted coconut flakes for a delightful crunch and an added layer of flavor.
Serve and Enjoy:
Slice the pie into wedges and serve chilled. Each bite is a decadent journey through chocolate and coconut that will transport you to a tropical paradise. This dessert is not only visually stunning but also a symphony of flavors that dance on the palate, making it a perfect treat for any occasion!