Coconut Pudding Pie

Coconut Pudding Pie Recipe

Introduction

Looking for a dessert that combines the creamy richness of pudding with the tropical flair of coconut? This Coconut Pudding Pie is the perfect treat! With a crunchy Oreo-almond-coconut crust, layered coconut and chocolate custards, and a topping of whipped cream and toasted almonds and coconut, this pie is sure to impress.

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

Directions

1. Preheat the Oven: Preheat your oven to 350°F (177°C).
2. Prepare the Crust:
   • In a food processor, combine the Oreo cookies, sliced almonds, and shredded coconut. Process until fine crumbs form.
   • Transfer the mixture to a bowl and mix with the melted butter until well combined.
   • Press the mixture into a pie plate, ensuring it covers the bottom and sides evenly.
   • Bake for 20 minutes or until set. Allow the crust to cool while you prepare the filling.
3. Make the Filling:
   • In a medium saucepan, whisk together the whole milk, egg yolks, granulated sugar, cornstarch, vanilla extract, and salt.
   • Cook over medium heat, whisking constantly until the mixture thickens, about 5 minutes. Remove from heat.
4. Divide and Flavor the Custard:
   • Divide the custard mixture evenly into two bowls.
   • Stir the melted baking chocolate into one bowl until well combined.
   • Stir the sweetened shredded coconut into the other bowl until evenly distributed.
5. Assemble the Pie:
   • Pour the coconut custard over the prepared crust, spreading it evenly.
   • Top with the chocolate custard, spreading it to cover the coconut layer.
   • Cover the pie with plastic wrap and refrigerate until set, at least 2 hours, preferably overnight.
6. Serve:
   • Before serving, top the pie with whipped cream.
   • Sprinkle toasted sliced almonds and toasted coconut on top for added crunch and flavor.

Nutritional Information

• Prep Time: 30 minutes
• Cooking Time: 20 minutes
• Total Time: 50 minutes + chilling
• Servings: 8

Conclusion

This Coconut Pudding Pie is a delightful dessert that brings together rich flavors and satisfying textures. Whether you’re serving it at a family gathering or enjoying a slice on a cozy evening, it’s sure to become a favorite. Enjoy!

Additional Tips

• Toasting Nuts and Coconut: For an added depth of flavor, toast the sliced almonds and coconut before using them in the recipe. Simply spread them on a baking sheet and bake at 350°F (177°C) for a few minutes until golden brown.
• Chilling Time: For the best results, allow the pie to chill overnight. This helps the custard layers set properly and makes slicing easier.

Happy baking!

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