Description
Creamy coconut chocolate pudding pie brings tropical indulgence to dessert tables with silky smooth layers of rich chocolate and coconut. Luscious graham cracker crust and cool whipped topping complete this delightful island-inspired treat you’ll savor with pure delight.
Ingredients
Scale
Main Ingredients:
- 2 ⅓ cups (555 ml) whole milk
- 4 large egg yolks
- 2 ounces (56 grams) unsweetened baking chocolate, melted
- 30 Oreo cookies (cream included)
- 1 cup (80 grams) sweetened shredded coconut
Sweeteners and Thickeners:
- ½ cup (100 grams) granulated sugar
- ⅓ cup (40 grams) cornstarch
- ½ teaspoon salt
- 1 teaspoon vanilla extract
Crust and Garnish Ingredients:
- 6 tablespoons (85 grams) unsalted butter, melted
- ⅓ cup (25 grams) shredded sweetened coconut
- ½ cup (50 grams) sliced almonds
- Whipped cream
- Toasted sliced almonds
- Toasted coconut
Instructions
- Preheat the oven to 350°F (175°C). Pulse graham crackers, sliced almonds, and shredded coconut in a food processor until transformed into fine, uniform crumbs.
- Combine the crumb mixture with melted unsalted butter, ensuring thorough and even coating. Transfer the mixture into a 9-inch pie dish, pressing firmly and evenly across the bottom and sides to create a compact crust.
- Bake the crust for 18-22 minutes until edges turn golden brown. Remove from oven and allow to cool completely at room temperature.
- In a medium saucepan, whisk together whole milk, large egg yolks, granulated sugar, cornstarch, pure vanilla extract, and a pinch of kosher salt over medium heat.
- Continuously stir the mixture, cooking until it thickens and coats the back of a spoon, approximately 6-8 minutes. Remove from heat and divide the custard into two separate mixing bowls.
- Melt dark chocolate in a double boiler or microwave, then fold into one portion of the custard until smooth and uniform in color.
- Fold shredded coconut into the second custard portion, creating distinct flavors and textures.
- Pour the coconut custard as the first layer over the cooled crust, spreading evenly with a spatula.
- Carefully layer the chocolate custard on top of the coconut custard, creating a clean, distinct separation between layers.
- Refrigerate the pie for a minimum of 4 hours or preferably overnight to allow complete setting and flavor melding.
- Before serving, garnish with freshly whipped heavy cream, toasted sliced almonds, and additional shredded coconut for texture and visual appeal.
Notes
- Crust preparation requires patience, crushing cookies and nuts into fine, delicate crumbs creates the perfect textural foundation.
- Custard-making transforms simple ingredients into luxurious layers through careful heating and whisking techniques.
- Chocolate and coconut fillings complement each other, creating a sophisticated dessert with complex flavor profiles.
- Overnight chilling allows flavors to meld and custard to set perfectly, enhancing the pie’s overall texture and taste.
- Topping with whipped cream, toasted almonds, and coconut adds a delightful crunch and visual appeal to the final presentation.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 410 kcal
- Sugar: 28g
- Sodium: 220mg
- Fat: 20g
- Saturated Fat: 12g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 65mg