Fudge Ribbon Coconut Cream Pie
Fudge bottom 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.
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
Tips:
- 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.
Nutrition
Serving: 1sliceCalories: 607kcalCarbohydrates: 52gProtein: 7gFat: 43gSaturated Fat: 30gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 146mgSodium: 135mgPotassium: 353mgFiber: 4gSugar: 42gVitamin A: 1055IUVitamin C: 1mgCalcium: 170mgIron: 1mg
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