Toasted Coconut Chocolate Cream Pie / by Chelsea Zwieg

It's pie time! And only 10 days after Pi Day! Aren't I so on top of things? I had this pie in mind for so long and I kept thinking, "no, no. I'll wait and post it around Pi Day? Won't that be so cute?" Well, tough luck, Pi Day. I missed ya big time. But this pie is also great for Easter. Or a Friday afternoon that really needs pie. Also, can we talk about today pre-pie for just a second? Because Nick Viall and Vanessa came to the bakery this morning and I just about die/peed my pants/cried all at the same time. And in my head I would have run up to them and told them how much I love them and how the bakery should obviously make their wedding cake (because Milwaukee connections. duh.) and can I have a picture? But in real life, I just stood in the kitchen creepily taking a picture from where they couldn't see me and hyperventilating with how excited I was while my opportunity to talk to them and fulfill all of my Bachelor dreams passed me by. What is wrong with me?? Also, I probably just lost like half of you as followers by admitting how much I love the Bachelor. Please don't hate me. I can't help it. 

Ok, but this pie though. 

This is a straight up wonderful marriage of coconut cream pie and chocolate cream pie. The crust is a graham crust mixed with shredded coconut. You can also do a chocolate crust (using chocolate wafer cookies), if you like more chocolate going on, but I think the coconut is more noticeable when it's in a graham crust. The filling is chocolate pastry cream, which is basically homemade chocolate pudding made with lots of dark chocolate. Much better than anything to come out of a box. Then it gets topped with coconut whipped cream and lots of toasted coconut. I used whipped cream with coconut extract, but if you wanted to make coconut whipped cream (from a can of coconut milk), that would be amazing as well. Really, with so much chocolate and coconut going on, you can't go wrong. 

Toasted Coconut Chocolate Cream Pie

Chocolate base adapted from Food and Wine

Note: I used whipped cream flavored with coconut extract for the pie topping, because I had some rando coconut extract sitting around. It was great, but you could also make REAL coconut whipped cream for a can of coconut milk if you're feeling extra ambitious (and smart. because it would be delicious.) Here is a really good tutorial on how to do that. 

Serves 8-10

| Ingredients

  • 1 1/4 cups graham crumbs (about 8 full graham crackers) 
  • 1/2 cup shredded coconut
  •  1/4 cup sugar 
  • 6 tbsp. butter, melted 
  • 2 cups whole milk
  • 1/2 cup sugar
  • 3 egg yolks
  • 1/4 cup cornstarch 
  • 1/8 tsp. salt
  • 4 oz. semisweet chocolate, chopped
  • 1 oz. unsweetened chocolate, chopped 
  • 1 cup heavy whipping cream
  • 1/4 cup powdered sugar
  • 1 tsp. coconut extract
  • 1/4 cup coconut, toasted (for topping) 

| Instructions

  • Preheat oven to 350. Combine graham crumbs, shredded coconut and sugar in a bowl. Add the melted butter and stir until completely moistened. Pour the mixture into a 9 in. pie pan and press over the bottom and up the sides. Use a measuring cup or the bottom of a glass to pack the crust in firmly. Bake 10-12 minutes, until golden brown. Let cool completely.  
  • Heat the milk and 1/4 cup sugar in a saucepan over medium-high heat until it just begins to bubble around the edges. 
  • Whisk the egg yolks, cornstarch, 1/4 cup sugar and salt in a bowl. Very gradually, whisk in the hot milk. Transfer the mixture back to the saucepan and cook over medium heat, stirring constantly until it thickens, 3-4 minutes. Remove from the heat and whisk in the chocolate until melted and smooth. 
  • Pour the filling into the cooled pie crust. If the crust is still warm, the bottom will become soggy, so make sure it's at room temp. Let the filling cool slightly, then place a piece of plastic wrap over the top, pressing it down over the filling. Chill the covered pie until firm, at least 5 hours, preferably overnight. 
  • Once the pie is set, whip heavy cream and powdered sugar in a stand mixer until it forms stiff peaks. Mix in the coconut extract, to taste. Top the pie with whipped cream and sprinkle with toasted coconut.