There’s a boatload of shredded coconut in this pie too. Each creamy and luscious pudding layer is also a little mousse-like because I added a generous helping of whipped topping to make it lighter and fluffier. This Chocolate Coconut Cream Pie came together in about 15 minutes total, and was one of the dreamiest pies I’ve ever had. I think it worked out even better this way. Chocolate and coconut together are a powerful, if underrated, pair. Here, I knocked them both out in one swoop. I’d spent the summer meaning to make a coconut cream pie, and a chocolate cream pie, separately, but never got to them. I redirected for some reason and ended up not bothering with the candy bars themselves, but included the flavors – chocolate and coconut. Seriously, unless you have a strange hatred for pudding, did you ever meet a pudding pie you didn’t like?Īfter making a No Bake Twix Pie, I started down the road of a Mounds Pie. Either way, simple in the truest sense of the word. Hmph.Īnother awesome simple thing in life: pudding pie. I guess those are not-so-great examples of the simple things in life.
Chocolate coconut cream pie series#
Ordering the complete series of Boy Meets World for an astonishingly low price with an Amazon gift card I got for my birthday. Passing off a big spoonful of peanut butter for breakfast.Īnd, you know, shopping for shoes online in my pajamas without having to leave my house. The wind-chimes jingling because rain clouds are moving in. Pretty pink bundles of flowers blossoming on some kind of tree that I can’t name in my front yard. Like, my cat snuggled up next to me curled in a ball, with her paws covering her eyes. Made with coconut and chocolate puddings, and lots of toasted coconut and fluffy whipped cream! When you're ready to take it out of the pan, run a small offset spatula around the edge and carefully remove the sides.A light and creamy pudding pie that comes together in 15 minutes. Top with shaved chocolate or chocolate sprinkles. Spread it on the pie, then sprinkle with the toasted coconut flakes. With an electric mixer or in a stand mixer fitted with a whisk attachment, beat the heavy cream to stiff peaks.
(This can be done up to 2 days in advance keep covered in the refrigerator.)įor the topping: Toast the coconut in a dry skillet over medium heat, stirring often, until golden brown, about 5 minutes. Stir in the shredded coconut and pour into the cooled crust. Cook over medium-high heat, whisking constantly, until thickened, 3 to 5 minutes. Let it cool.įor the filling: In a medium saucepan, whisk together the milk, sugar, cornstarch, vanilla, salt and egg yolks. Press the mixture firmly into the bottom of the prepared pan, pressing it up against the sides to give it a 1- to 1 1/2-inch-tall crust. Add the coconut and pulse just a couple more times to get it evenly distributed. This coconut cream pie recipe features a thick and creamy coconut filling, crispy homemade pie crust, mounds of sweet whipped cream, and toasted coconut. In a food processor, combine the chocolate cookies with the coconut oil and salt and pulse until the mixture is sandy and starts to clump together. Line the bottom of a 9-inch springform pan with parchment and set it aside. For the crust: Preheat the oven to 325 degrees F.
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