And honestly? It's not that hard to make.
CHOCOLATE CREAM PIE HOW TO
Classic Chocolate Cream PieĮveryone should know how to make Chocolate Cream Pie because it is just such a classic. If you love chocolate and coconut, this pie is for YOU.Rich and decadent, a Classic Chocolate Cream Pie is what sweet dreams are made of! Homemade dark chocolate pudding is topped with silky whipped cream and chocolate shavings and tucked inside of a sweet pie pastry. We absolutely LOVED this chocolate coconut cream pie! While it was a little time consuming, it was definitely worth it. However, you can make it ahead of time and store it in the fridge for 2-3 days before serving. Cover it loosely with aluminum foil or plastic wrap and your pie will keep for 3-4 days.Ĭream pies do not usually do well in the freezer so I don’t recommend freezing this pie. However, I don’t recommend you leave it out of the refrigerator for more than 2 hours. Make sure your chocolate cream pie cools for at least an hour before putting it in the refrigerator. If I am going extra flair then I might add some toasted slivered almonds and drizzle some homemade chocolate sauce on top! It whipped up beautifully and tasted amazing! Top it off with some toasted coconut, and maybe some chocolate shavings, and it’s good to go! I wanted the topping to taste like coconut, but have the texture of whipped cream, so I used chilled full-fat coconut milk and heavy cream. When you’re ready to serve it, whip up the topping. Let the pie chill for at least 3 hours before serving. This will prevent it from making the crust soggy. Let it chill in the refrigerator for 1 hour before transferring it to the cooled crust. Steep the coconut in the cream mixture, temper the egg/cornstarch mixture, cook until it reaches 165 degrees, then pour over a mesh sieve into a big bowl of chopped semisweet or bittersweet chocolate (along with some butter and vanilla too). While crust is cooling you’ll be finishing up the filling. There may be a few steps – but trust us – these help! Bake the pie crust at 375 degrees for 20-25 minutes, then remove the parchment and weights and continue baking for another 10 minutes until the bottom is set. Here are a few tips for blind-baking success:ġ.) Keep your ingredients COLD… and don’t over-mix them.Ģ.) Let your dough rest for 5 minutes after rolling it out.ģ.) Don’t stretch your pie dough once it’s in the dish, and make sure to dock it (I use a fork).Ĥ.) Toss it into the freezer for 15 minutes before baking it.ĥ.) Use parchment paper to line the dough, and DEFINITELY use some sort of weights (actual pie weights, dry rice or dry beans).Ħ.) Go low & slow. I prefer homemade, but if you want to use store-bought, go for it (no judgements here)! You’ll need to blind bake the crust for this particular pie. To start you’ll want to make the pie crust. And one of the key reasons this pie is so good, is the toasted coconut on top. I mean I love the flaky crust and the thick layer of coconut whipped cream but it is all about the chocolate and coconut. Dangerous, because it is hard to not keep going back for more! The rich flavor of the chocolate and nutty flavor of coconut makes this pie a delicious and dangerous combination. Guys, pie is a lot of work, but this one is totally worth it!Ĭhocolate and coconut were made for each other. Today I’m back with a delicious pie recipe for you. If you love my coconut cream pie or my double chocolate french silk pie then I’m pretty sure you will love this one too! This rich and decadent chocolate coconut cream pie is bound to be a hit! It has a flaky crust, a rich, dense chocolate coconut filling, and a sweet coconut cream topping + toasted coconut.
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