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Coconut Cream and Chocolate Pie

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Coconut Cream and Chocolate Pie
Coconut Cream and Chocolate Pie
Course Desserts
Servings
Ingredients
Crust:
Chocolate Ganache:
Coconut Cream Filling:
Topping:
Course Desserts
Servings
Ingredients
Crust:
Chocolate Ganache:
Coconut Cream Filling:
Topping:
Coconut Cream and Chocolate Pie
Instructions
* To make Crust:
  1. Preheat the oven to 175°C / 350°F and grease a 23 × 33 cm baking pan.
  2. Line the bottom with baking paper, then grease the paper.
  3. Mix the flour, coconut, icing sugar and salt together in a large bowl until well blended.
  4. Add the butter and mix in with your fingers or a pastry cutter until the dough resembles coarse bread crumbs.
  5. Press the dough into the bottom of the pan and bake until golden brown, about 25 minutes, then remove to a wire rack to cool for about 10 minutes.
To make Ganache:
  1. While the crust is baking, make the chocolate ganache.
  2. Combine the chocolate pieces and cream in a heat-proof bowl and place over a pan of boiling water.
  3. Stir until the chocolate is melted and blended with the cream.
  4. Allow to cool for about 10 minutes, then spread the chocolate over the cooled crust.
  5. Put the chocolate covered crust in the fridge to chill until the ganache has hardened and the crust is completely cool, about 1 hour.
To make Filling:
  1. While the crust is chilling make the coconut cream filling.
  2. Stir the whole milk and coconut milk together in a large saucepan over medium heat.
  3. Whisk in the eggs, egg yolks, sugar, corn starch and salt.
  4. Whisk constantly until the mixture boils and becomes very thick then remove from heat, run through a fine mesh sieve into a bowl, then stir in the vanilla and coconut.
  5. Allow to cool for about 15 minutes, then pour the custard over the cooled ganache and refrigerate until chilled, about 4 hours.
To make Topping:
  1. Toast the coconut by placing it in a skillet and cooking over medium heat until golden brown, about 5 minutes, stirring or tossing often so it doesn’t burn.
  2. Set aside and allow to cool.
  3. Pour the whipping cream into a large bowl, add the icing sugar and mix with electric mixer on medium speed until thickened and soft peaks form.
  4. Cut the chilled custard filled crust into bars and remove from their pan.
  5. Fill a pastry bag with the whipped cream and decoratively pipe onto each bar, then sprinkle with the toasted coconut.
  6. Serve chilled.
MAIN MEALS
DESSERTS
SNACKS