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.
Photo: Natalie Levin
Coconut Chocolate Pie
Servings 24 cm round tart pan
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:
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In a food processor with a steel blade put flour, butter, powdered sugar, vanilla and salt and process until mixture is crumbly.
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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.
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Transfer the dough chunks on a lightly floured work surface and form a disc-shape with your hands.
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Wrap in plastic wrap and refrigerate for about an hour.
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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.
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Using a fork create holes in the crust. Freeze the crust for about an hour.
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Preheat oven to 170c degrees.
Blind baking:
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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.
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Bake for about 12-14 minutes.
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Remove the weights and the plastic wrap and continue to bake the crust for about 8-10 minutes or until it is lightly golden.
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Cool slightly at room temperature.
Coconut cream:
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In a food processor with a steel blade put coconut, butter, sugar, vanilla, salt and coconut milk and blend until the mixture is crumbly.
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Add egg and cornstarch and continue to process until you get a thick cream.
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Pour the cream over the crust and flatten the top.
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Bake for about 10-15 minutes or until golden and set.
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Cool completely at room temperature.
Chocolate ganache:
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Chop the chocolate and place in a bowl.
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Add cream and solvents together in the microwave or over double-boiler until everything is melted and ganache is smooth.
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Pour the ganache over the cream, and flatten evenly.
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Cool in the refrigerator for about an hour to set.
Cream:
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In a bowl of mixer whip cream, sugar powder and vanilla until stiff peaks form.
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Transfer the whipped cream into a pastry bag with 2 cm round piping tip and drizzle asymmetric mounds on top of chocolate ganache.
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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.
Photo: Natalie Levin