Toasted Bliss Chocolate Coconut Pie
This pie combines a nutty almond crust with creamy, chocolate-coconut filling, offering a tropical twist on a classic cream pie. It’s gluten-free (thanks to the almond crust) and beautifully textured, making it a standout treat. Enjoy! 🌴🍫
Ingredients
For the Crust:
For the Filling:
For the Topping:
Instructions
Prepare the Crust:
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine the ground almonds, sugar, melted butter, and salt. Mix until the texture resembles wet sand.
- Press the mixture into the bottom and sides of a 9-inch pie pan, forming an even crust.
- Bake for 10-12 minutes or until lightly golden and fragrant. Let it cool completely.
Make the Filling:
- In a medium saucepan, whisk together the sugar, cornstarch, and salt. Gradually add the milk, whisking until smooth.
- Heat the mixture over medium heat, stirring constantly, until it thickens and begins to bubble (about 5-7 minutes).
- In a separate bowl, whisk the egg yolks. Gradually add about 1/2 cup of the hot milk mixture to the yolks, whisking constantly, to temper them.
- Return the yolk mixture to the saucepan and cook for 2-3 more minutes, stirring constantly, until thickened.
- Remove from heat and stir in the chocolate chips, vanilla extract, and toasted coconut until smooth.
- Pour the filling into the cooled crust and smooth the top. Chill in the refrigerator for at least 4 hours or until set.
Make the Topping:
- In a chilled mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
- Spread or pipe the whipped cream over the chilled pie.
- Sprinkle with toasted coconut flakes and garnish with shaved chocolate or curls if desired.
Nutrition Facts
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 552kcal
- % Daily Value *
- Total Fat 39g60%
- Saturated Fat 17g85%
- Cholesterol 134mg45%
- Sodium 70mg3%
- Total Carbohydrate 44g15%
- Dietary Fiber 3g12%
- Sugars 32g
- Protein 8g16%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Here are some tips to make sure your Almond Coconut Chocolate Cream Pie turns out perfectly:
1. Toasting the Almonds and Coconut:
- Be sure to toast the almonds and coconut lightly. Toasting them enhances their flavor and adds a lovely depth to the pie. Watch them closely while toasting to prevent burning.
- You can toast the coconut and almonds in the oven at 350°F (175°C) for about 5-7 minutes, stirring frequently, or on a stovetop in a dry pan.
2. Tempering the Egg Yolks:
- When adding hot milk to the egg yolks, do it gradually and whisk constantly to avoid scrambling the eggs. This is called tempering and ensures a smooth, silky custard.
- If you’re worried about the eggs curdling, you can always strain the custard through a fine-mesh sieve before pouring it into the crust.
3. Filling Consistency:
- If the filling seems too thick or clumpy after cooking, you can whisk it vigorously or use an immersion blender to smooth it out.
- If it’s too runny, let it cook for a little longer to thicken to the right consistency.
4. Pie Crust Tips:
- Press the almond crust mixture into the pan evenly to avoid any uneven cooking. If it’s too crumbly, add a bit more melted butter until it sticks together.
- After baking the crust, cool it completely before filling it with the custard to ensure that the pie sets properly.
5. Topping:
- Make sure your heavy cream is chilled before whipping. This will help it whip up better and hold its shape.
- For a more stable whipped cream, you can add a little cream of tartar or use whipping cream that has a higher fat content.
6. Chilling Time:
- Allow the pie to chill completely for at least 4 hours, or overnight for best results. The longer it chills, the better the filling will set and the flavors will meld.
7. Garnishing:
- You can get creative with garnishes! Shaved chocolate or chocolate curls will add extra elegance to the pie. You can make chocolate curls by using a vegetable peeler on a block of chocolate or by gently melting some chocolate and letting it harden before scraping it into curls.
8. Serving:
- To slice cleanly, use a sharp knife that’s dipped in hot water and wiped dry between cuts. This helps maintain a neat appearance for each slice.
These tips should help elevate the flavor and texture of your pie! Enjoy!
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Frequently Asked Questions
Yes, you can prepare the almond crust ahead of time. Simply bake it, let it cool, and store it in an airtight container for up to 2 days. When ready, fill it with the chocolate coconut custard and continue with the recipe.
Absolutely! You can substitute almonds with other nuts like hazelnuts, pecans, or walnuts. Just make sure they’re finely ground for the crust.
If you’re short on time, you can use a pre-made graham cracker or shortbread crust. However, the almond crust adds a unique flavor that complements the filling beautifully.
Yes, you can skip the toasted coconut in both the filling and the topping. You could substitute with chopped nuts or even whipped cream alone for a simpler version.
Store any leftover pie in the refrigerator for up to 3 days. Cover it loosely with plastic wrap or foil to maintain freshness.
Yes, you can freeze the pie! After it’s fully set and chilled, wrap it tightly with plastic wrap and foil. It can be stored in the freezer for up to 1 month. Thaw it overnight in the refrigerator before serving.
Yes, you can make adjustments:
- Use non-dairy milk like coconut, almond, or oat milk in place of whole milk.
- Replace the egg yolks with a vegan egg replacer or a thickening agent like agar-agar or cornstarch.
- Use dairy-free butter for the crust and a coconut cream or plant-based whipped topping for the topping.
f you want an extra chocolatey flavor, you can increase the amount of chocolate chips or add unsweetened cocoa powder to the filling for a more intense chocolate taste.
If your custard isn’t thickening properly, make sure you're cooking it over medium heat and stirring constantly. If it’s still runny, you may need to cook it a little longer or add a bit more cornstarch (dissolved in cold milk) to help thicken it.
You can substitute semi-sweet chocolate chips with dark chocolate for a richer taste or milk chocolate for a sweeter flavor.
