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Double Coconut Pie

Author: chefs-mate Cooking Method: Baking, Boiling Cuisine: Mexican Courses: Desserts

Difficulty: Advanced

Servings: 1 Calories: 1644.6

Dietary:

G Gluten-free V Vegetarian

Description

This decadent Double Coconut Pie is a tropical twist on classic custard desserts, featuring a sturdy crust made from toasted shredded coconut and a luscious filling infused with semisweet chocolate. The filling is a silky smooth blend of milk, egg yolks, and vanilla, thickened with cornstarch for a perfect pudding-like texture that holds its shape while remaining tender. The contrast between the crunchy, golden-brown coconut shell and the soft, chocolate-kissed center creates a delightful mouthfeel. It’s an elegant yet comforting dessert perfect for holiday gatherings, summer barbecues, or whenever you crave something sweet and exotic. Serve it chilled with a dollop of whipped cream for an extra touch of luxury.

Directions

Preheat the oven to 350°F (175°C).
Spread the grated coconut evenly in a single layer on a shallow baking sheet.
Toast the coconut in the oven for 10 to 20 minutes, stirring frequently, until it is lightly golden brown. Fresh coconut may take longer than packaged.
Remove the toasted coconut from the oven and let it cool completely.
Measure out 1 1/2 cups of the toasted coconut and set aside for the filling; keep the remaining 2 1/2 cups for the crust.
In a small saucepan, melt the first 4 tablespoons of butter with the chopped semisweet chocolate over low heat, stirring until smooth.
Combine the 2 1/2 cups of toasted coconut intended for the crust with the melted chocolate-butter mixture. Stir until the coconut is evenly coated.
Refrigerate the coconut mixture for 15 minutes, stirring every 5 minutes, until it begins to firm up and becomes easier to handle.
Press the firm coconut mixture firmly into the bottom and up the sides of a 9-inch glass pie plate to form a crust.
Chill the pie crust in the refrigerator for at least 30 minutes to set while you prepare the filling.
In a medium saucepan, whisk together the sugar, cornstarch, and salt until the mixture is smooth and powdery with no lumps.
Gradually whisk in the milk, starting with a few drops to prevent lumps, then continuing in a steady stream until fully incorporated.
Whisk in the beaten egg yolks until the mixture is uniform and pale yellow.
Place the saucepan over medium heat and cook, stirring constantly with a whisk or wooden spoon, until the mixture comes to a full boil.
Ensure you stir constantly, reaching all corners and the bottom of the pan to prevent scorching or lumps from forming.
Once boiling, reduce the heat to low and continue cooking and stirring for exactly 3 minutes to thicken the custard.
Remove the saucepan from the heat. Immediately stir in the second 4 tablespoons of butter, 2 teaspoons of vanilla extract, and the 1 cup of reserved toasted coconut.
Place a piece of plastic wrap directly onto the surface of the hot pudding to prevent a skin from forming.
Let the filling cool at room temperature for 15 minutes.
Remove the plastic wrap and stir the filling well to redistribute the coconut.
Pour the cooled filling into the chilled coconut pie shell.
Refrigerate the pie for at least 4 hours, or until the filling is completely set.
Just before serving, whip heavy cream (if using) and spread or dollop it over the pie.
Sprinkle the remaining 1/2 cup of toasted coconut over the top of the pie for garnish.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 1644.6kcal

% Daily Value *
Total Fat 121.5g187%
Saturated Fat 90.4g453%
Cholesterol 68.1mg23%
Sodium 1491.3mg63%
Total Carbohydrate 133.7g45%
Dietary Fiber 20.9g84%
Sugars 91.9g
Protein 16.9g34%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Double Coconut Pie