Fudge ribbon coconut cream pie is a decadent twist on the classic favorite – it layers creamy vanilla coconut custard on top of a velvety ribbon of chocolate fudge that is topped with sweetened whipped cream and toasted coconut.
Fudge Ribbon Coconut Cream Pie
Fudge ribbon coconut cream pie is a decadent twist on the classic favorite coconut cream pie. This pie has a bottom layer of velvety chocolate fudge ganache inside a buttery, flaky crust. The pie is then filled with a rich and creamy vanilla coconut custard and finished with homemade sweetened whipped cream and toasted coconut. It features the best of both worlds – both chocolate and vanilla plus the addition of sweetened coconut for an indulgent dessert. Fans of coconut cream pie will enjoy this variation on the classic that is great for the holiday season, special occasions or for a special treat any day.
How to Make Fudge Ribbon Coconut Cream Pie
This fudge ribbon coconut cream pie does take longer to make than the classic, due to the addition of the chocolate fudge layer. However, chilling the bottom fudge layer while you make the homemade custard speeds up this process – just be sure to plan ahead for chilling time when making this recipe.
Need a good, fail-proof pie crust? Check out my no-fail pie crust.
Ingredients
- 1 single crust pie dough for a 9” pie
- 3 oz. quality milk chocolate, chopped
- 1 3/4 cups heavy whipping cream divided, plus more for brushing
- 1 cup granulated sugar
- 1/3 cup cornstarch
- ¼ teaspoon salt
- 3 cups 2% or whole milk
- 3 egg yolks, beaten
- 1 Tablespoon unsalted butter
- 1 ½ teaspoons vanilla extract
- 2 cups shredded, sweetened coconut (toast 1 cup for topping, optional)
- ¼ cup powdered sugar
Instructions
Preheat oven to 425° F and adjust the oven rack to the middle of the oven. Roll out 1 single crust pie dough for a 9” pie and press into 9” pie pan. Prick gently all over with fork. Cover center of pie crust with aluminum foil and fill with pie weights (or dried beans). Brush edges of pie crust with heavy cream. Bake 7 minutes. After 7 minutes, remove the pie weights and foil. Return pie crust to oven and bake an additional 5 minutes, uncovered. Cool on a wire rack before filling.
In a small microwave safe glass bowl, heat 1/4 cup of the heavy whipping cream for 20-30 seconds or until bubby and add to the 3 oz. quality milk chocolate; allow to sit 5 minutes and then stir. Pour into the bottom of the cooled pie shell; chill while making the custard mixture.
Combine the 1 cup granulated sugar, 1/3 cup cornstarch and ¼ teaspoon salt in a medium sized saucepan. Gradually add the 3 cups 2% or whole milk and stir until smooth. Bring to a boil over medium heat, stirring constantly and cook for 2 minutes.
Remove from heat briefly; in a large mixing bowl, whisk ½ cup of the hot milk mixture into the 3 egg yolks, beaten. Return the yolk mixture to rest of the hot milk mixture in the saucepan. Cook on low heat until mixture boils and is thick enough to hold on a spoon, about 4-5 minutes. Pour the pudding mixture through a fine mesh strainer into large bowl, if desired to remove any possible large lumps that formed when cooking.
Add in the 1 ½ teaspoons vanilla extract and 1 Tablespoon unsalted butter. Stir in 1 cup of the coconut and pour over the chocolate mixture in the pie shell. Place parchment paper or plastic wrap directly over the pudding layer on top to prevent a crust from forming; chill at least 3 hours.
When ready to serve, whip the remaining whipping cream (1 1/2 cups) with the ¼ cup powdered sugar until soft peaks form. Spread or pipe onto top of pie; sprinkle with remaining 1 cup coconut on top (optional: toast the 1 cup for the topping- see tips below).
Tips for Fudge Ribbon Coconut Cream Pie
- Can substitute semisweet or bittersweet chocolate for the milk chocolate
- Can toast the 1 cup of coconut for the topping; to toast, place coconut on an ungreased baking sheet and bake @375°F for 5-7 minutes, until lightly brown. Store in airtight container if making in advance.
- Refrigerate any leftover pie; it is best consumed within 48 hours of making.
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Want more pie recipes?
Fudge Ribbon Coconut Cream Pie
Equipment
- 9" pie plate
- aluminum foil
- pie weights or dried beans
- fine mesh strainer
- medium saucepan
- stand mixer or large mixing bowl and electric mixer
- mixing bowls of various sizes
Ingredients
- 1 single crust pie dough for a 9” pie
- 3 oz. quality milk chocolate chopped
- 1 3/4 cups heavy whipping cream divided, plus more for brushing
- 1 cup granulated sugar
- 1/3 cup cornstarch
- ¼ teaspoon salt
- 3 cups 2% or whole milk
- 3 egg yolks beaten
- 1 Tablespoon unsalted butter
- 1 ½ teaspoons vanilla extract
- 2 cups shredded sweetened coconut
- ¼ cup powdered sugar
Instructions
- Preheat oven to 425° F and adjust the oven rack to the middle of the oven.
- Roll out 1 single crust pie dough for a 9” pie and press into 9” pie pan. Prick gently all over with fork.
- Cover center of pie crust with aluminum foil and fill with pie weights (or dried beans). Brush edges of pie crust with heavy cream.
- Bake 7 minutes. After 7 minutes, remove the pie weights and foil. Return pie crust to oven and bake an additional 5 minutes, uncovered. Cool on a wire rack before filling.
- In a small microwave safe glass bowl, heat 1/4 cup of the heavy whipping cream for 20-30 seconds or until bubby and add to the 3 oz. quality milk chocolate; allow to sit 5 minutes and then stir. Pour into the bottom of the cooled pie shell; chill while making the pudding mixture.
- Combine the 1 cup granulated sugar, 1/3 cup cornstarch and ¼ teaspoon salt in a medium sized saucepan. Gradually add the 3 cups 2% or whole milk and stir until smooth. Bring to a boil over medium heat, stirring constantly and cook for 2 minutes.
- Remove from heat briefly; in a large mixing bowl, whisk ½ cup of the hot milk mixture into the 3 egg yolks, beaten. Return the yolk mixture to rest of the hot milk mixture in the saucepan.
- Cook on low heat until mixture boils and is thick enough to hold on a spoon, about 4-5 minutes. Pour the pudding mixture through a fine mesh strainer into large bowl, if desired to remove any possible large lumps that formed when cooking.
- Add in the 1 ½ teaspoons vanilla extract and 1 Tablespoon unsalted butter. Stir in 1 cup of the coconut and pour over the chocolate mixture in the pie shell.
- Place parchment paper or plastic wrap directly over the pudding layer on top to prevent a crust from forming; chill at least 3 hours.
- When ready to serve, whip the remaining whipping cream (1 1/2 cups) with the ¼ cup powdered sugar until soft peaks form. Spread or pipe onto top of pie; sprinkle with remaining 1 cup coconut on top.
Notes
- Can substitute semisweet or bittersweet chocolate for the milk chocolate
- Can toast the 1 cup of coconut for the topping; to toast, place coconut on an ungreased baking sheet and bake @375°F for 5-7 minutes, until lightly brown
- Refrigerate any leftover pie; it is best consumed within 48 hours of making.
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