CHOCOLATE COCONUT CREAM PIE RECIPES

CHOCOLATE COCONUT CREAM PIE RECIPE: HOW TO MAKE IT

Chocolate Coconut Cream Pie Recipe: How to Make It image

This pie takes some time to prepare, so I don't make it as often as my family'd like. On weekends, I enjoy baking and spending time with my granddaughters.

Provided by Taste of Home

Categories Desserts

Total Time 60 minutes

Prep Time 45 minutes

Cook Time 15 minutes

Yield 8 servings.

Number Of Ingredients 17

Ingredients

1 unbaked pie pastry (9 inches)
2/3 cup sugar
1/3 cup cornstarch
1/4 teaspoon salt
3 cups whole milk
3 large egg yolks
1 tablespoon butter
2 teaspoons vanilla extract
1/2 cup sweetened shredded coconut
CHOCOLATE LAYER:
3 tablespoons baking cocoa
3 tablespoons sugar
2 tablespoons whole milk
MERINGUE:
3 large egg whites
1/4 teaspoon cream of tartar
6 tablespoons sugar

Steps:

Bake pie pastry. Cool. , Meanwhile, in a saucepan, combine sugar, cornstarch and salt; stir in milk. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes more. Remove from the heat. Beat egg yolks lightly. Stir a little of the hot mixture into the yolks; return all to saucepan. Bring to a gentle boil. Cook and stir 2 minutes more. Remove from the heat. Stir in butter and vanilla. Pour 1-1/2 cups mixture into small bowl; add coconut to bowl and set aside. , Combine chocolate layer ingredients; blend into remaining mixture in saucepan. Return to heat; cook and stir until mixture begins to boil. Remove from the heat; spread 1 cup over bottom of pie crust. Top with coconut mixture and finish with remaining chocolate mixture. , For meringue, beat egg whites with cream of tartar until foamy. Gradually add sugar, beating until stiff peaks form. Spread over hot filling, sealing to edges of pie crust. Bake at 350° for 12-15 minutes or until lightly browned. Cool to room temperature; chill several hours before serving.

Nutrition Facts : Calories 396 calories, FatContent 16g fat (8g saturated fat), CholesterolContent 102mg cholesterol, SodiumContent 274mg sodium, CarbohydrateContent 57g carbohydrate (37g sugars, FiberContent 1g fiber), ProteinContent 7g protein.

COCONUT CREAM PIE WITH CHOCOLATE CRUST RECIPE | MARTHA STEWART

Coconut Cream Pie with Chocolate Crust Recipe | Martha Stewart image

This twist on a diner classic features a chocolate crust. Coconut stars in the crust, filling, and topping. Toasting the coconut topping gives it a rich, nutty flavor and crunchy texture.

Provided by Martha Stewart

Categories Pie & Tarts Recipes

Total Time 1 hours

Prep Time 25 minutes

Number Of Ingredients 12

Ingredients

30 chocolate wafer cookies, broken into pieces
1/4 teaspoon coarse salt
5 tablespoons unsalted butter, melted and cooled
1/3 cup sweetened shredded coconut
1 3/4 cups sweetened shredded coconut
2 3/4 cups whole milk
4 large egg yolks
1/2 cup sugar
1/3 cup cornstarch
3/4 teaspoon pure vanilla extract
1/2 teaspoon coarse salt
1 1/2 cups heavy cream

Steps:

Make crust: Preheat oven to 325 degrees. In a food processor, combine cookies and salt; process until fine crumbs form. With machine running, slowly pour butter through feed tube and process until mixture resembles wet sand. Stir in coconut. Press crumbs in bottom and up side of a 9-inch deep-dish pie plate. Bake until crust is set, about 25 minutes. Let cool completely in pie plate on a wire rack.
Make topping: Increase heat to 350. Spread 1/2 cup coconut on a rimmed baking sheet. Bake until golden, 10 to 12 minutes, tossing occasionally.
Make filling: In a small saucepan, whisk together milk, egg yolks, sugar, cornstarch, vanilla, and salt. Cook over medium-high, whisking constantly, until bubbles form at the edge and mixture thickens, about 5 minutes. Strain through a fine-mesh sieve into a large bowl and stir in 1 1/4 cups coconut. Pour filling into cooled crust and smooth top. Refrigerate until filling is chilled and completely set, about 2 hours (or wrap tightly with plastic and refrigerate, up to 2 days).
To serve, whip cream until soft peaks form. Top pie with whipped cream and toasted coconut.

Nutrition Facts : Calories 549 g, FatContent 37 g, FiberContent 2 g, ProteinContent 7 g

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