Chocolate Coconut Cream Pie

Chocolate Coconut Cream Pie

Categories:

Pies & Tarts
Desserts
Yields
1 9 inch (23 centimetre) pie/ 8 - 10 servings
Prep Time
1 hour
Cook Time
40 minutes; Chilling Time: 4 hours 15 minutes
Ingredients
For the crust:
  • 1 ¼ cup (156 g) all-purpose flour
  • ½ cup (61 g) cocoa
  • 1 tbsp (12 g) Redpath® Granulated Sugar
  • ½ tsp (3 g) salt
  • ½ cup (113 g) unsalted butter, cut into ½ in (1 cm) pieces and chilled
  • 3 to 4 tbsp (45 to 50 ml) ice water
For the filling:
  • 1 cup (85 g) shredded unsweetened coconut
  • ¼ + ⅓ cup (50 g + 66 g) Redpath® Granulated Sugar
  • 2 ½ cups (600 ml) full fat coconut milk
  • 3 tbsp (24 g) cornstarch
  • ½ tsp (3 g) salt
  • 3 large egg yolks
  • 1 large egg
  • 6 oz / 170 g bittersweet chocolate, chopped (about 1 cup)
  • 1 tsp (5 ml) vanilla extract
  • 1 ¼ cup (240 ml) heavy (35%) cream
  • ¼ cup (30 g) Redpath® Icing Sugar
  • ½ tsp (2.5 ml) coconut extract
  • large toasted coconut flakes, to garnish
Icing Sugar
Icing Sugar
Instructions
For the crust:
  1. Whisk together the flour, cocoa, Redpath® Granulated Sugar and salt in a large bowl. 
  2. Add the butter. Using a pastry blender, or two butter knives, cut in the butter until it resembles coarse crumbs (with a few pea-sized pieces).
  3. Add the water, one spoonful at a time, until the dough starts to come together, adding the fourth tablespoon (15 millilitres) of water, if necessary.


  4. Gather dough into a ball and knead a couple of times to bring together. Flatten into a disc, wrap in plastic and chill; 30 minutes.
  5. On a surface lightly dusted with cocoa, roll pie dough into a 14 inch (26 centimetre) circle. Transfer the dough to a 9 inch (23 centimetre) pie dish, and gently press into the dish. Trim overhanging dough so that ½ inch (1 centimetre) remains outside the pie dish. Fold under the overhanging dough and flute the edges (take a look here to see how it’s done). Prick the crust, all over, with a fork.

     
  6. Place pie crust in the freezer for 15 minutes.
  7. Preheat oven to 375°F (190°C) and set a rack in the lower third of the oven.
  8. Line the chilled crust with foil or parchment paper and fill with pie weights, beans or rice.
  9. Bake crust for 20 minutes. Remove weights and foil (or paper); return crust to oven for 20 minutes, until it’s dry to the touch. 
  10. Cool crust completely before filling.
For the filling:
  1. Reduce oven to 325°F (165°C). Place coconut on a baking sheet and bake; 5 minutes. Stir and bake until golden; about 3 minutes. Set aside to cool.
  2. In a large bowl, whisk together ⅓ cup (66 grams) of Redpath® Granulated Sugar, cornstarch and salt. Add the egg yolks, egg and whisk until smooth. 
  3. Place the coconut milk and the remaining ¼ cup (50 grams) of Redpath® Granulated Sugar in a medium-sized saucepan. Set over medium heat and bring to a simmer. 
  4. Whisking continuously, slowly add the hot coconut milk to the egg yolk mixture. Once all the milk is incorporated, pour the custard back into the pot. Stir over medium heat until the mixture boils and thickens; 4 to 5 minutes.
  5. Add the vanilla and chopped chocolate to the custard and stir until smooth. Fold in the toasted coconut.
  6. Cool filling at room temperature; 30 minutes.
  7. Pour into the cooled crust and chill for a minimum of 3 hours, or up to overnight. After 3 hours, cover pie with plastic wrap (if pie is wrapped earlier, condensation may form and drip on the surface of the chocolate filling).
  8. Prior to serving, pour the chilled cream into a large bowl. Whip with an electric mixer on medium until soft peaks form. Add the Redpath® Icing Sugar and coconut extract and continue beating until stiff peaks form. Spread the whipped cream over the chilled pie. 
  9. Garnish with toasted coconut flakes and serve.
CHEF'S TIPS
  • To easily slice the pie, fill a container the depth of a sharp chef’s knife with hot water. Warm the knife in the water and dry with a clean kitchen towel. Slice pie, rinsing and drying the knife in between each slice.