Chocolate Coconut Cream Pie

Name: Chocolate Coconut Cream Pie
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 8
Cuisine: Global
Ingredients: 3 Tbsps baking cocoa; 1 Tbsp butter; 43 grams flaked coconut; 43 grams flaked coconut; 43 grams cornstarch; 0 teaspoons cream of tartar; 3 egg whites; 3 egg yolks; 2 Tbsps milk; 0 teaspoons salt; 6 Tbsps sugar; 1 unbaked pie pastry (9 inches); 2 teaspoons vanilla extract

Chocolate Coconut Cream Pie requires about 1 hour from start to finish. This dessert has 237 calories, 4g of protein, and 13g of fat per serving. This recipe covers 5% of your daily requirements of vitamins and minerals. This recipe serves 8. Only This recipe from Taste of Home requires unbaked pie pastry, sugar, salt, and milk. Users who liked this recipe also liked Vanilla Cream Pie/Chocolate/Coconut/Banana Cream Pudding, Chocolate Coconut Cream Pie, and Vegan Chocolate Coconut Cream Pie.

Instructions

Bake pie pastry. Cool.

Ingredients you will need

Pie Dough

Equipment you will use

Oven

Meanwhile, in a saucepan, combine sugar, cornstarch and salt; stir in milk. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes more.

Ingredients you will need

Corn Starch

Sugar

Milk

Salt

Equipment you will use

Sauce Pan

Remove from the heat. Beat egg yolks lightly. Stir a little of the hot mixture into the yolks; return all to saucepan. Bring to a gentle boil. Cook and stir 2 minutes more.

Ingredients you will need

Egg Yolk

Equipment you will use

Sauce Pan

Remove from the heat. Stir in butter and vanilla.

Ingredients you will need

Vanilla

Butter

Pour 1-1/2 cups mixture into small bowl; add coconut to bowl and set aside.

Ingredients you will need

Coconut

Equipment you will use

Bowl

Combine chocolate layer ingredients; blend into remaining mixture in saucepan. Return to heat; cook and stir until mixture begins to boil.

Ingredients you will need

Chocolate

Equipment you will use

Sauce Pan

Remove from the heat; spread 1 cup over bottom of pie crust. Top with coconut mixture and finish with remaining chocolate mixture.

Ingredients you will need

Chocolate

Pie Crust

Coconut

Spread

For meringue, beat egg whites with cream of tartar until foamy. Gradually add sugar, beating until stiff peaks form.

Ingredients you will need

Cream Of Tartar

Egg Whites

Sugar

Spread over hot filling, sealing to edges of pie crust.

Ingredients you will need

Pie Crust

Spread

Bake at 350° for 12-15 minutes or until lightly browned. Cool to room temperature; chill several hours before serving.

Equipment you will use

Oven

Equipment

Oven

Sauce Pan

Bowl

Ingredients

Servings:

3Tbsps

baking cocoa 1Tbsp

butter 43grams

flaked coconut 43grams

cornstarch 0teaspoons

unbaked pie pastry (9 inches)2teaspoons

vanilla extract

Recommended wine: Cream Sherry, Vin Santo, Port, Port Wine, Moscato Dasti, Late Harvest Riesling, Lambrusco Dolce

Coconut Cream Pie can be paired with Cream Sherry, Vin Santo, and Port. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Johnson Estate Cream Sherry with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.

NV Johnson Estate Cream Sherry

Very aromatic with notes of hazelnut, vanilla, and a touch of oak followed by sweet raisins and a touch of yeast. Clean lasting finish. Good now but will reward those allow it to age"". A favorite pre-prandial beverage. Consider it with nuts before dinner as an aperitif, or after dinner with dessert, especially chocolates and fruit-based desserts. Also wonderful on cold afternoons, served with biscotti to dip in ""Italian-style"". "