Coconut Fudge Cream Pie
Indulge in the creamy, dreamy decadence of this Coconut Fudge Cream Pie, a dessert that perfectly balances rich chocolate and tropical coconut flavors. Starting with a crisp, pre-baked pie crust, this irresistible pie boasts a luscious layer of smooth chocolate fudge, followed by a velvety coconut custard infused with sweetened shredded coconut. Topped with a cloud of fluffy whipped cream and a crunchy sprinkle of toasted coconut, this pie is as visually stunning as it is delicious. With a manageable prep time and no fancy equipment required, this dessert is perfect for impressing guests or treating yourself to a slice of paradise. Ready to be served chilled, this coconut-chocolate masterpiece is your next go-to indulgence!
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Recipe Information
Ingredients
- 1 9-inch crust Pre-made pie crust
- 1 cup Semi-sweet chocolate chips
- 1.5 cups Heavy cream
- 0.5 cup Granulated sugar
- 3 tablespoons Cornstarch
- 2 cups Whole milk
- 4 Egg yolks
- 2 tablespoons Unsalted butter
- 1 teaspoon Vanilla extract
- 1 cup Sweetened shredded coconut
- 1 cup Whipped cream
- 0.5 cup Toasted shredded coconut (for topping)
Instructions
Pre-bake the 9-inch pie crust according to the package instructions or your preferred recipe. Let it cool completely.
In a small saucepan, combine 1/2 cup of heavy cream and the semi-sweet chocolate chips. Heat over low heat, stirring constantly, until the chocolate is fully melted and the mixture is smooth. Pour this fudge layer into the cooled pie crust and spread evenly. Place the crust in the refrigerator to set while preparing the coconut custard.
In a medium saucepan, whisk together granulated sugar, cornstarch, and a pinch of salt. Gradually whisk in the milk and cook over medium heat, stirring constantly, until the mixture begins to thicken and bubble.
In a small bowl, whisk the egg yolks. Slowly add about 1/2 cup of the hot milk mixture to the yolks to temper them, then pour the tempered yolks back into the saucepan. Cook the mixture for another 2-3 minutes until it is thick and creamy.
Remove the saucepan from the heat and stir in butter, vanilla extract, and sweetened shredded coconut. Let the custard cool for about 10 minutes, stirring occasionally.
Remove the pie crust from the refrigerator and pour the coconut custard layer over the fudge layer, spreading it evenly. Cover the pie with plastic wrap, pressing it gently onto the surface of the custard to prevent a skin from forming, and refrigerate for at least 3 hours or until fully set.
Before serving, top the pie with whipped cream, spreading it evenly or piping it decoratively. Sprinkle the top with toasted shredded coconut for added flavor and crunch.
Slice and serve chilled. Enjoy your Coconut Fudge Cream Pie!
Nutrition Facts
Calories |
577 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.1 g | 51% | |
| Saturated Fat | 24.2 g | 121% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 156 mg | 52% | |
| Sodium | 106 mg | 5% | |
| Total Carbohydrate | 46.6 g | 17% | |
| Dietary Fiber | 3.2 g | 12% | |
| Total Sugars | 30.5 g | ||
| Protein | 6.5 g | 13% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 87 mg | 7% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 153 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
