Chocolate Coconut Cream Pie

There’s something undeniably enchanting about the combination of coconut and chocolate in desserts, creating a symphony of flavors that tantalizes the taste buds. The Coconut Bliss Chocolate Cream Pie is a stunning representation of this classic pairing, offering a rich, velvety chocolate filling enveloped in a creamy coconut custard, all nestled within a flaky pie crust. This dessert is not just a treat for the palate; it’s a feast for the eyes, with its luscious layers and inviting aroma that fills the kitchen.

Discover the delightful Coconut Bliss Chocolate Cream Pie, a perfect blend of rich chocolate and creamy coconut. This stunning dessert features a velvety chocolate filling layered with a coconut custard, all nestled in a flaky crust. Ideal for any occasion, whether it's a birthday celebration or a cozy family dinner, this pie balances sweet and rich flavors beautifully. With simple ingredients and tips, you can create this elegant treat that will surely impress your guests and satisfy your cravings. Indulge in this tropical dessert experience today!

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Ingredients

1 pre-baked 9-inch pie crust (store-bought or homemade)

1 cup (200g) semi-sweet chocolate chips

1 cup (240ml) heavy cream

1 cup (240ml) coconut milk (full-fat for best results)

1/4 cup (50g) granulated sugar

3 large egg yolks

1 tablespoon cornstarch

1 teaspoon vanilla extract

1/2 teaspoon salt

1 cup (100g) shredded unsweetened coconut, toasted

1 cup (240ml) heavy whipping cream (for the topping)

2 tablespoons powdered sugar (for the topping)

Extra toasted coconut flakes for garnish

Instructions

Prepare the Chocolate Filling:

- In a medium saucepan over low heat, combine the semi-sweet chocolate chips and 1 cup of heavy cream. Stir until the chocolate is completely melted and smooth. Remove from heat.

Make the Coconut Custard:

- In another saucepan, whisk together coconut milk, granulated sugar, egg yolks, cornstarch, vanilla extract, and salt. Heat over medium heat, whisking constantly until the mixture thickens and begins to bubble (about 5–7 minutes). Remove from heat.

Combine the Layers:

- Slowly pour the melted chocolate mixture into the coconut custard, whisking until fully combined for a rich chocolate coconut filling.

Add Toasted Coconut:

- Gently fold in the toasted shredded coconut. Pour this mixture into the pre-baked pie crust, smoothing out the top. Cover with plastic wrap and refrigerate for at least 4 hours, or overnight, until set.

Prepare the Topping:

- In a large mixing bowl, combine 1 cup of heavy whipping cream and powdered sugar. Whip the cream until stiff peaks form and it's light and fluffy.

Assemble and Serve:

- Once the filling is set, spread the whipped cream over the top of the pie evenly. Garnish with additional toasted coconut flakes for a beautiful finishing touch.

Chill and Enjoy:

- Chill the pie for an additional 30 minutes before slicing for the best texture. Serve chilled and enjoy your delightful Chocolate Coconut Cream Pie!

Prep Time: 30 minutes | Total Time: 4.5 hours | Servings: 8