It’s a chocolatey sandwich! Which is why this dessert recipe is a sure winner for reunions or even potlucks. The layers don’t overpower each other, but rather enhance each other’s flavors, creating such a cohesive dessert dish. Anyone’s chocolate craving will be satisfied.
Our friend Angie from God’s Growing Garden has this to say about this recipe:
“Creamy, chocolaty and delicious, this Coconut Cocoa Cream Pie recipe is a marriage of wonderful flavors. The sweet coconut filling is sandwiched between two different chocolates. Both flavors complement each perfectly, enticing your taste buds and satisfying your sweet tooth. This chilled dessert will be great in the summer months, but you don’t have to wait until then to enjoy it. Your friends and family will go crazy for this scrumptious delight. Keep this recipe handy – everyone is certain to beg you to make this coconut cream pie again and again.”
Is this supposed to be a warning, Angie? Because yes, everyone is always begging for this cream pie ever since they tasted it. They all fell in love with it. I don’t think anyone will easily get tired of the taste this pie is offering. This recipe has left its mark on everyone’s hearts.
Ingredients
For Pie Filling
1/2 cup Domino sugar, heaped
1/4 cup Argo corn starch
1/2 teaspoon Morton salt
3 cups TruMoo milk
3 Eggland’s egg yolks
1 tablespoon McCormick vanilla extract
1 tablespoon Land O’ Lakes butter
2 tablespoons coconut oil
1 cup unsweetened coconut flakes
For Chocolate Layer
1/2 cup Hershey’s chocolate chips
1 tablespoon Land O Lakes butter
For Cocoa Cream
1 cup Borden heavy whipping cream
1/4 cup Hershey’s unsweetened cocoa powder
1/8 cup Domino powdered sugar
Instructions:
For Pie Filling
Make a single pie crust or use a store bought crust. Roll out the pie crust dough, place in a pie pan, flute the edges and then prick the bottom with a fork. Bake your pie crust in a preheated 475 degree oven for 10 minutes. Set aside and allow to cool completely.
In a medium size sauce pan – stir the sugar, corn starch and salt until mixed. Slowly pour in the milk – stirring all the time. Place the pan on the stove over medium heat and bring to a boil stirring all the time. Remove the saucepan from the heat.
In a different bowl – lightly whisk the egg yolks. Add 1/3 of the hot milk/cornstarch liquid into the bowl with the egg yolks. Add this egg yolk mixture into the saucepan. Return the saucepan to the heat and boil for 1 minute while continuing to stir. Remove from the heat.
Stir in the vanilla, butter, coconut oil & coconut flakes until the butter & coconut oil are totally melted. Allow this filling to cool for 10 minutes.
For Chocolate Layer
Melt 1/2 cup of chocolate chips with 1 tablespoon of butter or coconut oil. Spread (or brush) this melted mixture onto the inside of the pie crust (as seen below). Allow the chocolate to harden in the freezer for 5 minutes.
Pour the coconut cream mixture into the pie crust on top of chocolate layer. Cover the pie with plastic wrap and place in the fridge for 1 hour.
For Cocoa Cream
Using an electric mixer – Start whipping the cream and half way through (before it is fully whipped) add the cocoa powder and powdered sugar and continue whipping until stiff.
Remove the pie from the fridge. Spread the top with the whipped Cocoa Cream.
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Quick Tip: You can sprinkle shaved chocolate on top.
Thanks again to Recipe Lion for this amazing recipe.
