Imagine a dessert so decadent, so irresistibly creamy, that it transforms an ordinary moment into a spectacular culinary experience. This Milk Chocolate Coconut Cream Pie is not just a dessert – it's a magical journey of rich chocolate, silky coconut cream, and pure indulgence that will have everyone begging for seconds. Whether you're a chocolate lover, a coconut enthusiast, or simply someone who appreciates mind-blowing desserts, this recipe is about to become your new obsession!
Prep Time: 30 mins
Cook Time: 15 mins
Total Time: 45 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 pre-made pie crust
- 1 cup milk chocolate chips
- 1 can coconut cream
- 1/2 cup sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup shredded coconut
- Whipped cream for topping
Instructions
- Preheat your oven to 350°F (175°C). This will ensure that your pie crust bakes evenly and becomes golden brown.
- Place the pre-made pie crust in a 9-inch pie dish. If it’s frozen, allow it to thaw according to package instructions. Prick the bottom of the crust with a fork to prevent bubbling during baking.
- In a medium mixing bowl, combine the milk chocolate chips and coconut cream. Microwave them together in 30-second intervals, stirring in between, until the chocolate is completely melted and the mixture is smooth. This should take about 1-2 minutes total.
- In a separate large bowl, whisk together the sugar and eggs until the mixture is light and fluffy. This will help to incorporate air into the eggs, giving your pie a nice texture.
- Add the melted chocolate and coconut mixture to the egg and sugar mixture. Stir in the vanilla extract and mix until everything is well combined.
- Fold in the shredded coconut gently, being careful not to deflate the mixture. This will add texture and flavor to your pie.
- Pour the filling into the prepared pie crust, smoothing the top with a spatula to ensure an even surface.
- Bake the pie in the preheated oven for about 15 minutes, or until the filling is set around the edges but slightly jiggly in the center. The pie will continue to firm up as it cools.
- Once baked, remove the pie from the oven and let it cool at room temperature for about 10-15 minutes. After cooling, refrigerate the pie for at least 1 hour to allow it to set completely.
- Before serving, top the pie with whipped cream. You can either pipe it on for a decorative effect or spread it evenly over the top with a spatula.
- Garnish with additional shredded coconut on top for an extra touch of flavor and presentation. Slice the pie into 8 equal servings and enjoy!
Tips
- Crust Perfection: For an extra-crispy crust, consider pre-baking your pie shell for 5-7 minutes before adding the filling.
- Chocolate Melting Hack: Use a double boiler instead of a microwave for more controlled, smooth chocolate melting.
- Temperature Matters: Ensure all ingredients are at room temperature before mixing to create a more uniform filling.
- Coconut Intensity: Toast your shredded coconut lightly before adding to the mix for a deeper, nuttier flavor.
- Whipped Cream Wow: For professional-looking whipped cream, chill your mixing bowl and whisk beforehand for faster, fluffier results.
- Make-Ahead Magic: This pie actually tastes even better when chilled overnight, allowing flavors to meld perfectly.
- Serving Suggestion: For a stunning presentation, use a piping bag to create beautiful whipped cream swirls on top.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 35g
Protein: 6g
Fat: 32g
Saturated Fat: 22g
Cholesterol: 95mg
