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Toasted Bliss Chocolate Coconut Pie

Prep Time 25 mins
Cook Time 20 mins
Rest Time 4 hrs
Total Time 4 hrs 45 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Cooking Temp: 350  F
Servings: 8
Calories: 4,414
Best Season: Summer, Suitable throughout the year
Dietary: Dairy, Gluten-Free, High-Fat, High-protein, High-Sugar, Nutty, Vegetarian
Description

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:
  • 1 1/2 cups toasted almonds (finely ground)
  • 1/4 cup granulated sugar
  • 4 tbsp unsalted butter (melted)
  • Pinch of salt
    • For the Filling:
  • 1/2 cup granulated sugar
  • 3 tbsp cornstarch
  • 1/4 tsp salt
  • 2 cups whole milk
  • 4 large egg yolks
  • 1 cup semi-sweet chocolate chips
  • 1 tsp vanilla extract
  • 1/2 cup sweetened shredded coconut, toasted
    • For the Topping:
  • 1 cup heavy cream, chilled
  • 2 tbsp powdered sugar
  • 1/2 tsp vanilla extract
  • 1/4 cup toasted coconut flakes
  • Optional: Shaved chocolate or chocolate curls for garnish
Instructions
    Prepare the Crust:
  1. 1
    Preheat the oven to 350°F (175°C).
  2. 2
    In a mixing bowl, combine the ground almonds, sugar, melted butter, and salt. Mix until the texture resembles wet sand.
  3. 3
    Press the mixture into the bottom and sides of a 9-inch pie pan, forming an even crust.
  4. 4
    Bake for 10-12 minutes or until lightly golden and fragrant. Let it cool completely.
    5. Make the Filling:
  5. 5
    In a medium saucepan, whisk together the sugar, cornstarch, and salt. Gradually add the milk, whisking until smooth.
  6. 6
    Heat the mixture over medium heat, stirring constantly, until it thickens and begins to bubble (about 5-7 minutes).
  7. 7
    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.
  8. 8
    Return the yolk mixture to the saucepan and cook for 2-3 more minutes, stirring constantly, until thickened.
  9. 9
    Remove from heat and stir in the chocolate chips, vanilla extract, and toasted coconut until smooth.
  10. 10
    Pour the filling into the cooled crust and smooth the top. Chill in the refrigerator for at least 4 hours or until set.
    11. Make the Topping:
  11. 11
    In a chilled mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
  12. 12
    Spread or pipe the whipped cream over the chilled pie.
  13. 13
    Sprinkle with toasted coconut flakes and garnish with shaved chocolate or curls if desired.

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!

Keywords: Almond Coconut Chocolate Pie, No-Bake Chocolate Coconut Pie, Tropical Chocolate Pie, National Pie Day
Read it online: https://cookatouille.com/recipe/toasted-bliss-chocolate-coconut-pie/

I’m so grateful you stopped by to check out my recipes. I hope they bring joy to your kitchen. Feel free to share your experience in the comments. Happy cooking!