Chocolate Coconut Cream Pie Recipe

Name: Chocolate Coconut Cream Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 unbaked pie pastry (9 inches); 2/3 cup sugar; 1/3 cup cornstarch; 1/4 teaspoon salt; 3 cups whole milk; 3 large egg yolks; 1 tablespoon butter; 2 teaspoons vanilla extract; 1/2 cup sweetened shredded coconut; 3 tablespoons baking cocoa; 3 tablespoons sugar; 2 tablespoons whole milk; 3 large egg whites; 1/4 teaspoon cream of tartar; 6 tablespoons sugar

Servings: persons

1 unbaked pie pastry (9 inches)
2/3 cup sugar
1/3 cup cornstarch
1/4 teaspoon salt
3 cups whole milk
3 large egg yolks
1 tablespoon butter
2 teaspoons vanilla extract
1/2 cup sweetened shredded coconut
3 tablespoons baking cocoa
3 tablespoons sugar
2 tablespoons whole milk
3 large egg whites
1/4 teaspoon cream of tartar
6 tablespoons sugar

1
Bake pie pastry. Cool.
2
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. 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. Remove from the heat. Stir in butter and vanilla. Pour 1-1/2 cups mixture into small bowl; add coconut to bowl and set aside.
3
Combine chocolate layer ingredients; blend into remaining mixture in saucepan. Return to heat; cook and stir until mixture begins to boil. Remove from the heat; spread 1 cup over bottom of pie crust. Top with coconut mixture and finish with remaining chocolate mixture.
4
For meringue, beat egg whites with cream of tartar until foamy. Gradually add sugar, beating until stiff peaks form. Spread over hot filling, sealing to edges of pie crust. Bake at 350u00b0 for 12-15 minutes or until lightly browned. Cool to room temperature; chill several hours before serving.

690

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 unbaked pie pastry (9 inches), 2/3 cup sugar, 1/3 cup cornstarch, 1/4 teaspoon salt, and more.

Yes, Chocolate Coconut Cream Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chocolate Coconut Cream Pie

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