Airy Chocolate Coconut Cream Pie Recipes

CHOCOLATE COCONUT CREAM PIE

Steps:

• Bake pie pastry. Cool. , 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. , 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. , 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 350° for 12-15 minutes or until lightly browned. Cool to room temperature; chill several hours before serving.

CHOCOLATE COCONUT CREAM PIE

Steps:

• In a medium saucepan sift sugar, starch, and salt.
• Add egg yolks and 1/2 cup milk of choice.
• Begin heating on low heat
• Add 1 1/2 cup scalded milk. (Milk doesn't need to be scaled necessarily just hot. I heated mine in the microwave for 1-2 minutes).
• Add chocolate chips, shredded coconut, and coconut extract.
• Stir and continue to cook on medium heat until pudding consistency.
• Don't overcook or pie will be too thick in texture.
• Remove from heat as soon as it begins to come close to pudding consistency
• Add butter and vanilla extract and stir until butter is melted.
• Fill the pre-cooked pie shell.
• Cover with plastic wrap and cool in the fridge several hours or overnight until completely cooled and set.
• Top with whipped topping
• Sprinkle with Shredded chocolate and toasted coconut
• Serve and enjoy!

DAIRY-FREE CHOCOLATE COCONUT CREAM PIE RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (180°C).
• In a food processor, pulse rolled oats until finely ground.
• Add almonds and blend until finely chopped. Add unsweetened coconut flakes and salt. Pulse a few times.
• Add melted coconut oil and maple syrup until combined.
• Pour pie mixture into a greased 9x9-inch (23x23-cm) pie dish, spreading it evenly on the bottom and sides.
• Poke the crust with a fork several times. Bake for 20 minutes.
• For the filling, add the avocados, coconut cream, cocoa powder,coconut milk, maple syrup, and salt to a blender and blend until smooth.
• Pour mixture into the cooled crust and spread an even layer.
• Place in the refrigerator for 4 hours or overnight.
• For the coconut whipped cream, add the thick part of the coconut milk to a bowl. Using an electric mixer, beat the coconut milk until fluffy.
• Add vanilla extract and maple syrup and beat until well combined. Chill until ready to serve.
• Top with toasted coconut flakes.
• Enjoy!

AIRY CHOCOLATE COCONUT CREAM PIE

Steps:

• Crust:.
• Preheat oven to 350 degrees.
• In a food processor pulse the pretzels, brown sugar, spice powder, till fine pieces. Add butter and pulse to mix.
• Spray a 9 inch pie pan and spread the crust mixture in pan pressing to the bottom and sides. Bake 10 minutes and cool completely.
• Filling:.
• In a mixer beat the coconut milk and sour cream mix in the milk. Blend in pudding mix. Fold in coconut flakes, marshmallows and whipped cream.
• Pour into pie crust and refrigerate for 3 hours. Garnish with whipped cream and coconut flakes.