Coconut Cocoa Cream Pie

Photo by Susan M.
Adapted from recipelion.com

PREP TIME

10

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

10

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from recipelion.com

Ingredients

  • For Pie Filling

  • 1/2

    cup sugar, heaped

  • 1/4

    cup corn starch

  • 1/2

    teaspoon salt

  • 3

    cups milk

  • 3

    egg yolks

  • 1

    tablespoon vanilla extract

  • 1

    tablespoon butter

  • 2

    tablespoons coconut oil

  • 1

    cup unsweetened coconut flakes

  • For Chocolate Layer

  • 1/2

    cup chocolate chips

  • 1

    tablespoon butter

  • For Cocoa Cream

  • 1

    cup heavy whipping cream

  • 1/4

    cup unsweetened cocoa powder

  • 1/8

    cup powdered sugar

Directions

For Pie Filling Make a single pie crust or use a store bought crust. Roll out the pie crust dough, place in a pie pan, flute the edges and then prick the bottom with a fork. Bake your pie crust in a preheated 475 degree oven for 10 minutes. Set aside and allow to cool completely. In a medium size sauce pan - stir the sugar, corn starch and salt until mixed. Slowly pour in the milk - stirring all the time. Place the pan on the stove over medium heat and bring to a boil stirring all the time. Remove the saucepan from the heat. In a different bowl - lightly whisk the egg yolks. Add 1/3 of the hot milk/cornstarch liquid into the bowl with the egg yolks. Add this egg yolk mixture into the saucepan. Return the saucepan to the heat and boil for 1 minute while continuing to stir. Remove from the heat. Stir in the vanilla, butter, coconut oil & coconut flakes until the butter & coconut oil are totally melted. Allow this filling to cool for 10 minutes. For Chocolate Layer Melt 1/2 cup of chocolate chips with 1 tablespoon of butter or coconut oil. Spread (or brush) this melted mixture onto the inside of the pie crust (as seen below). Allow the chocolate to harden in the freezer for 5 minutes. Pour the coconut cream mixture into the pie crust on top of chocolate layer. Cover the pie with plastic wrap and place in the fridge for 1 hour. For Cocoa Cream Using an electric mixer - Start whipping the cream and half way through (before it is fully whipped) add the cocoa powder and powdered sugar and continue whipping until stiff. Remove the pie from the fridge. Spread the top with the whipped Cocoa Cream.

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