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Coconut Chocolate Pie

This Bounty coconut chocolate pie is a great dessert for coconut and chocolate lovers. On a buttery crust lays coconut cream filling, topped with chocolate ganache and all decorated with whipped cream. This is definitely a great cake for hosting a dinner party.

Coconut Chocolate Pie

Photo: Natalie Levin



5 from 2 votes
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Coconut Chocolate Pie

Servings 24 cm round tart pan
Author Natalie

Ingredients

For short crust pastry:

  • 150 grams (1 cup + 1 tbsp.) all-purpose flour
  • 100 grams (1/2 cup) cold butter cut into cubes
  • 40 grams (4 tbsp.) icing sugar
  • Pinch of salt
  • 1 tsp. vanilla extract
  • 1 egg yolk
  • 1-2 tbsp. cold water as needed

For coconut cream filling:

  • 100 grams (1 cup) grated coconut
  • 100 grams (1/2 cup) cold butter cut into cubes
  • 80 grams (1/3 cup) sugar
  • 1 tsp. vanilla extract
  • Pinch of salt
  • 2 tbsp. coconut milk
  • 1 large egg
  • 2 tbsp. cornstarch

For chocolate ganache:

  • 200 grams dark chocolate 60% cocoa solids
  • 250 ml. (1 cup) heavy cream

For whipped cream:

  • 250 ml. (1 cup) cold heavy cream
  • 30 grams (3 tbsp.) sugar powder
  • 1 tsp. vanilla extract

Instructions

Crust:

  1. In a food processor with a steel blade put flour, butter, powdered sugar, vanilla and salt and process until mixture is crumbly.
  2. Add egg yolk and continue to process just until large clumps of dough form. If the dough is not setting, gradually add a little water.
  3. Transfer the dough chunks on a lightly floured work surface and form a disc-shape with your hands.
  4. Wrap in plastic wrap and refrigerate for about an hour.
  5. Roll out the dough on a floured work surface about 3-4 mm thick and line the pie pan. It is important to create a right angle between the sides and the base of the crust, which will ensure the edges remain high when baking.
  6. Using a fork create holes in the crust. Freeze the crust for about an hour.
  7. Preheat oven to 170c degrees.

Blind baking:

  1. Put a sheet of heat-resistant plastic wrap or baking paper on the frozen crust and fill with dry beans or special weights for baking.
  2. Bake for about 12-14 minutes.
  3. Remove the weights and the plastic wrap and continue to bake the crust for about 8-10 minutes or until it is lightly golden.
  4. Cool slightly at room temperature.

Coconut cream:

  1. In a food processor with a steel blade put coconut, butter, sugar, vanilla, salt and coconut milk and blend until the mixture is crumbly.
  2. Add egg and cornstarch and continue to process until you get a thick cream.
  3. Pour the cream over the crust and flatten the top.
  4. Bake for about 10-15 minutes or until golden and set.
  5. Cool completely at room temperature.

Chocolate ganache:

  1. Chop the chocolate and place in a bowl.
  2. Add cream and solvents together in the microwave or over double-boiler until everything is melted and ganache is smooth.
  3. Pour the ganache over the cream, and flatten evenly.
  4. Cool in the refrigerator for about an hour to set.

Cream:

  1. In a bowl of mixer whip cream, sugar powder and vanilla until stiff peaks form.
  2. Transfer the whipped cream into a pastry bag with 2 cm round piping tip and drizzle asymmetric mounds on top of chocolate ganache.
  3. With a slightly heated teaspoon, flatten each top of mound of cream to form a unique look.

Recipe Notes

  • Keep the pie in a closed container in the refrigerator up to 4-5 days.
  • Serve the pie at room temperature.
Coconut Chocolate Pie

Photo: Natalie Levin
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