Sweet Chocolate Coconut Pie Crust
Elevate your pie game with this decadent Sweet Chocolate Coconut Pie Crust, a show-stopping base that pairs perfectly with creamy fillings and fruity toppings alike. Crafted with unsweetened shredded coconut, cocoa powder, and a hint of vanilla, this unique crust boasts an irresistible combination of rich chocolate flavor and subtle tropical sweetness. The addition of cold, cubed butter creates a flaky texture, while blind baking ensures a beautifully crisp finish. Quick and simple to prepare in under 35 minutes, this crust is ideal for any occasion, from elegant holiday desserts to casual family gatherings. Dare to go beyond traditional pie crusts and indulge in this chocolate-coconut masterpiece!
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Recipe Information
Ingredients
- 1.5 cups Unsweetened shredded coconut
- 1 cup All-purpose flour
- 0.25 cup Cocoa powder
- 0.25 cup Granulated sugar
- 0.25 teaspoon Salt
- 0.5 cup Unsalted butter, cold and cubed
- 4 tablespoons Ice water
- 0.5 teaspoon Vanilla extract
Instructions
Preheat your oven to 350°F (175°C).
In a large mixing bowl, combine the shredded coconut, all-purpose flour, cocoa powder, granulated sugar, and salt. Mix well using a whisk to ensure all the dry ingredients are evenly distributed.
Add the cold, cubed unsalted butter to the dry ingredients. Using a pastry cutter or your fingers, work the butter into the mixture until it resembles coarse crumbs.
In a small bowl, combine the ice water and vanilla extract. Add this mixture to the bowl of dry ingredients, one tablespoon at a time, mixing gently with a fork after each addition. Stop when the dough starts to come together and holds its shape when pressed.
Transfer the dough to a lightly floured surface. Knead it gently a couple of times, just enough to bring it together. Form the dough into a flat disc.
Roll out the dough to fit your pie dish, approximately 1/8-inch thick. Carefully transfer it to the dish, pressing it gently into place along the bottom and sides.
Trim any excess dough from the edges of the pie dish, and use a fork or your fingers to create a decorative border if desired.
Blind bake the crust by placing a sheet of parchment paper on top and filling it with pie weights or dried beans. Bake the crust in the preheated oven for 10 minutes.
Remove the parchment paper and the weights. Continue baking the crust for an additional 5 minutes, or until the edges are set and the bottom is slightly firm.
Allow the crust to cool completely before adding your desired pie filling.
Nutrition Facts
Calories |
2362 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 181.0 g | 232% | |
| Saturated Fat | 134.6 g | 673% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 258 mg | 86% | |
| Sodium | 667 mg | 29% | |
| Total Carbohydrate | 185.0 g | 67% | |
| Dietary Fiber | 33.2 g | 119% | |
| Total Sugars | 60.0 g | ||
| Protein | 26.3 g | 53% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 99 mg | 8% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 1183 mg | 25% | |
*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.
