Description
The Coconut Chocolate Pudding Pie combines the rich, velvety smoothness of chocolate with the sweet, tropical flair of coconut, layered beautifully in a crunchy Oreo crust. This pie is not only a feast for the taste buds but also a delight for the eyes, making it the perfect dessert for any gathering or special occasion.
Ingredients
For the Crust:
30 Oreo cookies (cream included)
½ cup (46g) sliced almonds
1/3 cup (23g) shredded sweetened coconut
6 tablespoons (84g) unsalted butter, melted
For the Filling:
2 1/3 cups (633ml) whole milk
4 large egg yolks
½ cup (100g) granulated sugar
1/3 cup (43g) cornstarch
1 teaspoon vanilla extract
½ teaspoon salt
2 ounces (57g) unsweetened baking chocolate, melted
1 cup (70g) sweetened shredded coconut
For the Topping:
Whipped Cream
Toasted sliced almonds
Toasted Coconut
Instructions
Preheat the oven to 350°F (177°C). In a food processor, combine the cookies, almonds, and coconut until fine crumbs form. Transfer to a bowl and mix with melted butter. Press the mixture into a pie plate, forming the crust along the sides and bottom. Bake for 20 minutes until set.
In a saucepan, whisk together milk, egg yolks, sugar, cornstarch, vanilla, and salt. Cook over medium heat, whisking constantly, until the mixture thickens, about 5 minutes. Remove from heat.
Divide the mixture into two bowls. Stir the melted chocolate into one half and the shredded coconut into the other.
Pour the coconut custard over the crust. Top with the chocolate custard. Cover with plastic wrap and chill until set, at least 2 hours, preferably overnight.
Serve topped with whipped cream, toasted almonds, and coconut.
- Prep Time: 30 minutes
- Cook Time: 20 minutes