This Triple Decker Chocolate Coconut Cream Pie is a show-stopping dessert that combines two classic flavors into one elegant treat. The base layer is a silky, dark chocolate pudding, while the middle layer features a creamy, sweet coconut filling made with shredded coconut. Topped with a final layer of chocolate and finished with fresh whipped topping, it offers a delightful contrast of textures and tastes. Perfect for potlucks, holidays, or when you want to impress guests, this pie requires some patience to chill properly but is well worth the wait. Use high-quality chocolate and fresh eggs for the best results. Serve chilled for maximum creaminess.
Triple Decker Chocolate Coconut Cream Pie
Description
This Triple Decker Chocolate Coconut Cream Pie is a show-stopping dessert that combines two classic flavors into one elegant treat. The base layer is a silky, dark chocolate pudding, while the middle layer features a creamy, sweet coconut filling made with shredded coconut. Topped with a final layer of chocolate and finished with fresh whipped topping, it offers a delightful contrast of textures and tastes. Perfect for potlucks, holidays, or when you want to impress guests, this pie requires some patience to chill properly but is well worth the wait.Ingredients
Directions
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In a medium saucepan, whisk together 2/3 cup sugar, cornstarch, salt, and 3 cups milk until smooth.
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Blend in the slightly beaten eggs.
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Cook over medium heat, stirring constantly, until the mixture comes to a full boil.
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Boil and stir for exactly 1 minute to thicken the mixture.
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Remove from heat and stir in the butter and vanilla extract until melted and combined.
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Pour 1-1/2 cups of the warm cream filling into a small bowl and stir in the sweetened coconut; set aside to cool slightly.
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In a separate small bowl, stir together the cocoa powder, 3 tablespoons sugar, and 2 tablespoons milk until smooth.
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Blend the cocoa mixture into the remaining cream filling in the saucepan.
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Return the saucepan to medium heat and cook just to a boil, stirring constantly.
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Remove from heat and immediately pour 1 cup of the chocolate filling into the bottom of the cooled pie crust.
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Spread the coconut filling evenly over the chocolate layer.
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Top with the remaining chocolate filling, spreading it evenly to the edges.
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Press plastic wrap directly onto the surface of the pie to prevent a skin from forming.
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Refrigerate for 6 to 8 hours, or until completely set.
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Just before serving, spread whipped topping over the chilled pie.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 443.3kcal
- % Daily Value *
- Total Fat 14.5g23%
- Saturated Fat 10.2g51%
- Cholesterol 3.6mg2%
- Sodium 1341.9mg56%
- Total Carbohydrate 72.1g25%
- Dietary Fiber 1.9g8%
- Sugars 50.9g
- Protein 7.2g15%
* 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
To ensure the pie sets properly, do not skip the step of pressing plastic wrap directly onto the surface of the filling. This prevents a dry skin from forming while it chills.
You can use a store-bought pie crust or make your own. Ensure the crust is completely cooled before adding the fillings to avoid melting the butter in the filling prematurely.
For best texture, use full-fat milk. Low-fat or skim milk may result in a thinner filling.
Store leftovers covered in the refrigerator for up to 3 days. Do not freeze as the texture of the custard may change upon thawing.
If you prefer a stronger chocolate flavor, you can add 1/2 cup of semi-sweet chocolate chips to the chocolate filling layer after it has thickened but before pouring it into the crust.
