Marbled Coconut & Chocolate Custard Pie

Coconut&Chocolate

 

What You'll Need.

1 Cup/ 80g Sweetened Coconut Flakes
1 Pie Crust (in a pie pan), keep refrigerated until ready to use (I recommend using Pie Provisions Pie Crust Mix)
1.25 Cups / 252g Sugar
3 Tbs / 23g All Purpose Flour
8oz / 230g Whole Buttermilk
1 tsp Vanilla Extract
3 Large Eggs, lightly beaten
¼ Cup / 56g Unsalted Butter, melted
1 cup Semi-Sweet Chocolate Chips
¾ Cup Heavy Cream

Directions for Toasting Coconut and Par-Baking Pie Crust:
Note: Par-Baking the crust means we are going to partially bake it without the filling so the bottom is crisp and not soggy!

  1. Pre-heat oven to 400° F.
  2. Pour sweetened coconut flakes onto an un-lined baking sheet, spread in a single layer, and bake for 3-6 minutes or until toasted. Keep an eye on this process because the coconut will burn easily. If the coconut is getting too dark, use a heat resistant spatula to stir the coconut around on the baking sheet. The coconut is toasted once the flakes have turned a shade of golden brown. Remove coconut and set aside to cool. Tip: I like my coconut to be a variety of “toasty-ness”, so instead of spreading it in a single layer when toasting, I pile it all up in the center, and then every two minutes, I use a heat resistant spatula to stir and re-pile the coconut. This allows for a variety of toasted coconut (some slightly toasted all the way to some very toasted) rather than a uniform golden brown toasted. 
  3. While the coconut is toasting, remove the pie crust from the refrigerator. Par-bake the crust by lining the crust with parchment paper and filling it all the way to the top of the pie with pie weights (or dried beans!). Tip: Do not skip this step. It is imperative for a crispy crust. If you do not have parchment paper, a few coffee filters will do!
  4. Bake the weighted pie for 30 minutes on the bottom rack. Tip: I like to place my pie on a baking sheet. It makes it easier to move in and out of the oven as well as rotate!

 

While the Crust is Par-Baking, Mix the Coconut Custard Filling and Make the Chocolate Ganache:

  1. Combine sugar and flour in a large bowl. Mix until completely combined. 
  2. Add buttermilk, vanilla, and eggs. Mix until completely combined.
  3. Slowly pour melted butter into the buttermilk mixture. Mix until completely combined. 
  4. Pour the toasted coconut into the coconut custard filling and stir to combine. Set aside. Tip: Do not add coconut yet! We don’t want it to get soggy!
  5.  Pour chocolate chips and heavy cream in to a medium-sized glass bowl. Stir with a spatula. Microwave in 30 second increments until your chocolate ganache is completely melted and smooth. Set aside. Tip: This takes 3.5 minutes in my microwave, with me stirring it every 30 seconds. The chocolate should be more runny than thick so that the buttermilk filling mixes with it rather than sits on top of it. This can also be done using the double boiler method.

       

      Assembly:

      1. Remove weighted pie from the oven after 30 minutes. Lower the oven temperature to 350° F. Carefully remove the pie weights (or beans) as well as the parchment paper. Tip: The easiest way to remove the pie weights AND the parchment simultaneously is to use your fingers to bring all four corners of  the parchment together in the center and lift up at once. 
      2. Pour the chocolate ganache into the bottom of the pie crust. Using a spatula, spread evenly.
      3. Pour the coconut custard filling on top of the chocolate. The coconut will push the chocolate out to the sides, creating a ring of chocolate surrounding the coconut custard filling in the middle. Using a toothpick, drag and swirl bits of chocolate into the coconut custard and bits of the coconut custard into the chocolate. This will create a “marbled” effect.
      4. Place the pie back in the oven on the middle rack. Bake for 20 minutes. Rotate and bake for an additional 20 minutes.
      5. After 40 minutes, if the filling is set (not too jiggly in the center) remove the pie from the oven. If the pie is still too jiggly in the center, return it to the oven for 5 – 10 minutes until set. The pie is done with the crust is browned and the filling has set in the center.
      6. Allow the pie to cool on the counter for 2 hours before placing in the refrigerator to completely cool. Serve pie lightly warm with almond whipped cream. This pie will last in the refrigerator for up to 7 days. Tip: Do not cut into a hot pie; it needs to set first. Allow it to cool completely, cut a slice, and then microwave each slice to re-heat.

      Marbled Custard

       

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