Description
Rich and creamy coconut chocolate pudding pie delights dessert enthusiasts with its luxurious blend of tropical and chocolate flavors. Silky chocolate custard nestled in a buttery crust promises a blissful experience you’ll savor to the last delectable bite.
Ingredients
Scale
- 30 Oreo cookies (cream included)
- 1 cup (80 g) sweetened shredded coconut
- 2 ⅓ cups (555 ml) whole milk
- 4 large egg yolks
- 2 oz (56 g) unsweetened baking chocolate, melted
- ½ cup (100 g) granulated sugar
- ⅓ cup (40 g) cornstarch
- ½ tsp salt
- 1 tsp vanilla extract
- 6 tbsps (85 g) unsalted butter, melted
- ⅓ cup (25 g) shredded sweetened coconut
- ½ cup (50 g) sliced almonds
- Whipped cream
- Toasted sliced almonds
- Toasted coconut
Instructions
- Crust Preparation: Pulse graham crackers, almonds, and coconut in a food processor until finely ground, then blend with melted butter. Press the mixture firmly into a 9-inch pie dish, ensuring an even, compact base and sides.
- Crust Baking: Bake at 350°F (175°C) for 18-22 minutes until edges turn golden brown. Cool completely at room temperature.
- Custard Creation: In a medium saucepan, whisk milk, egg yolks, sugar, cornstarch, vanilla, and salt over medium heat. Stir continuously until the mixture thickens and coats the back of a spoon, about 6-8 minutes.
- Flavor Division: Separate the custard into two bowls. Incorporate melted dark chocolate into one portion, creating a rich chocolate custard. Fold shredded coconut into the second portion for a tropical flavor profile.
- Layering Assembly: Spread the coconut custard evenly over the cooled crust, then carefully layer the chocolate custard on top, maintaining a clean separation between layers.
- Chilling and Setting: Refrigerate the pie for a minimum of 4 hours or overnight to allow complete setting and flavor development.
- Final Presentation: Before serving, adorn with freshly whipped cream, toasted almonds, and additional shredded coconut for a visually stunning and textually complex dessert.
Notes
- Plan Ahead for Chilling: This pie requires a minimum 4-hour refrigeration, so prepare it in advance, ideally the night before serving to ensure perfect texture and flavor development.
- Prevent Lumpy Custard: Whisk continuously while cooking custard to avoid egg yolk scrambling and maintain a smooth, silky consistency.
- Layer with Precision: Pour custard layers carefully and slowly to create clean, distinct color separation between coconut and chocolate layers.
- Boost Flavor Depth: Toast almonds and coconut before adding to enhance nutty, rich undertones and create more complex taste profile.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 9
- Calories: 300
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 17 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 80 mg