Chocolate Coconut Cream Pie

A flaky pie crust layered with chocolate ganache, coconut custard, and meringue.

Course Dessert

Cuisine American

Prep Time 45

Cook Time 35

Resting Time 6

Total Time 7 20

Servings

In a large bowl, mix together the flour and salt.
Add the butter and shortening. Using clean hands work it into the flour until it is a coarse texture with a few larger chunks.
Slowly drizzle the cold water in a little bit at a time, stirring it into the dough. When the dough starts to clump up stop adding water.
Turn the dough out onto a clean and floured surface and bring the dough together until the dry ingredients are fully incorporated.
Form into a disc shape, wrap in plastic wrap and chill for at least 2 hours.
When ready to bake, preheat the oven to 375 degrees (F).
Place your dough disc on a clean and floured surface and begin to roll it out. You want it to be big enough to fit in your pie dish with a little overhang. It should be about ⅛ inch thick.
Transfer the crust to your pie plate and trim any excessive overhang, it should only be about ½ inch. For best results, chill the crust for about 10 minutes before baking.
Using a fork, prick holes in the bottom of your crust and bake for 10-15 minutes or until lightly browned. Remove and let cool.

Combine chocolate chips and heavy cream in a heatproof bowl.
Microwave in bursts of 15 seconds until the cream is hot and the chocolate is starting to melt. Stir until the chocolate is completely melted.
Let cool for a few minutes and then pour into the pie crust.

Preheat oven to 350 degrees (F).
In a large saucepan, combine the sugar, flour, salt, and milk. Place over medium-high heat and whisk constantly until thickened and bubbly. Reduce the heat to low and cook for 2 minutes, continuing to stir.
Place your egg yolks in a small bowl. Stirring the eggs yolks, pour a small amount of the hot mixture in. Add the egg mixture into the pan with the milk mixture and bring to a gentle boil, still stirring. Cook for 2 more minutes.
Remove from heat and stir in the vanilla and coconut. Pour the mixture over the chocolate ganache in the pie crust.

In a medium bowl, add the egg whites and beat with a hand mixer on medium speed until it begins to get frothy. Now slowly add the sugar and continue to beat until stiff peaks form.
Pour the meringue onto the pie and spread it around to touch the edges of the crust. You can add the coconut now or wait until about 10 minutes into cooking to avoid it getting too toasted.
Bake the pie for 12-15 minutes or until the meringue is golden brown. Remove from oven and allow to cool at room temperature for 1 hour and then chill for 3 hours.