neroblocks.blogg.se - Chocolate coconut cream pie

#CHOCOLATE COCONUT CREAM PIE HOW TO#
#CHOCOLATE COCONUT CREAM PIE FREE#

Steep the coconut in the cream mixture, temper the egg/cornstarch mixture, cook until it reaches 165 degrees, then pour over a mesh sieve into a big bowl of chopped semisweet or bittersweet chocolate (along with some butter and vanilla too). While crust is cooling you’ll be finishing up the filling. There may be a few steps – but trust us – these help!

Bake the pie crust at 375 degrees for 20-25 minutes, then remove the parchment and weights and continue baking for another 10 minutes until the bottom is set. Here are a few tips for blind-baking success:ġ.) Keep your ingredients COLD… and don’t over-mix them.Ģ.) Let your dough rest for 5 minutes after rolling it out.ģ.) Don’t stretch your pie dough once it’s in the dish, and make sure to dock it (I use a fork).Ĥ.) Toss it into the freezer for 15 minutes before baking it.ĥ.) Use parchment paper to line the dough, and DEFINITELY use some sort of weights (actual pie weights, dry rice or dry beans).Ħ.) Go low & slow. I prefer homemade, but if you want to use store-bought, go for it (no judgements here)! You’ll need to blind bake the crust for this particular pie. To start you’ll want to make the chocolate coconut cream pie crust.

#CHOCOLATE COCONUT CREAM PIE HOW TO#

HOW TO MAKE CHOCOLATE COCONUT CREAM PIE Tips for Blind Baking Pie Crust And one of the key reasons this pie is so good, is the toasted coconut on top. I mean I love the flaky crust and the thick layer of coconut whipped cream but it is all about the chocolate and coconut. Dangerous, because it is hard to not keep going back for more! The rich flavor of the chocolate and nutty flavor of coconut makes this pie a delicious and dangerous combination. Guys, pie is a lot of work, but this one is totally worth it!Ĭhocolate and coconut were made for each other.

Today I’m back with a delicious pie recipe for you. If you love my coconut cream pie or my double chocolate french silk pie then I’m pretty sure you will love this one too! Toasted Coconut: It makes a pretty and delicious garnish.This rich and decadent Chocolate Coconut Cream Pie is bound to be a hit! It has a flaky crust, a rich, dense chocolate coconut filling, and a sweet coconut cream topping + toasted coconut.Whipping cream (and more sugar): For the light, fluffy, piled-high whipped cream layer on top of the custard.

#CHOCOLATE COCONUT CREAM PIE FREE#

Feel free to sub in sweetened shredded coconut-the only difference is the size of the pieces.

Sweetened flaked coconut: This is where the coconut flavor comes from.

Cornstarch, egg yolks, and butter: The cornstarch and egg yolks thicken the filling, while the butter gives it a dreamily smooth texture.

If your family is crazy for coconut, you could use canned coconut milk instead.

Half-and-half: Half-and-half forms the base for our creamy custard filling.

Sugar and vanilla extract: These pantry staples add just the right amount of sweetness to the filling.

But if you have a favorite piecrust recipe, feel free to use it.

Refrigerated piecrust: Since this recipe requires a blind-baked piecrust, we like to use a packaged refrigerated crust it’s already chilled and ready to be rolled out and baked.

Morgan Hunt Glaze, Food Stylist: Chelsea Zimmer, Prop Stylist: Julia Bayless