It’s just one of a myriad of delicious and achievable sweet and savory pies that Taylor’s shares the secrets to in her book.
Whether you’re craving a cozy classic or an exciting new twist on an old favorite, Pie All The Time is your ultimate guide to pie perfection.
In this recipe, tasty tropical coconut, bitter and caramelly sweet espresso and rich dark chocolate come together to create an epic and over-the-top coconut cream pie like you’ve never had before. It’s a chocolate and coffee lover’s dream! The mocha coconut custard in this pie is so velvety and rich it’s almost fudgy, and it’s perfectly balanced with the cloud of whipped cream, which is gratuitously showered in toasted coconut chips and curls of dark chocolate.
Yield: Makes 1 (9-inch [23-cm]) pie
Mocha Coconut Cream Pie: Ingredients
For the Crust:
- 1⁄2 recipe All-Purpose Dough (see recipe here), patted into a disc
For the Filling:
- 1⁄2 cup (100 g) granulated sugar
- 2 tbsp (10 g) instant espresso powder
- 1⁄2 tsp sea salt
- 2 cups (480 ml) whole milk
- 4 large egg yolks
- 1 tsp coconut extract
- 4 oz (113 g) 60–70% cacao dark chocolate, finely chopped
- 4 tbsp (56 g) unsalted butter, room temperature, cut into small pieces
- 1 cup (129 g) Honey Whipped Cream
- 1⁄2 cup (27 g) unsweetened coconut chips, toasted
- Shaved dark chocolate
Mocha Coconut Cream Pie: How-To
For the crust, on a well-floured surface, roll the dough out to a 1⁄4-inch (6-mm) thick round about 12 inches (30 cm) in diameter. Transfer the dough to a 9-inch (23-cm) pie pan and position it so that it’s centered with about an inch (2.5 cm) of dough hanging over the sides. Tuck the excess dough underneath itself. Crimp the edges by pinching the dough between your thumb and index finger, and press the dough between those fingers with your other thumb, pressing down slightly to adhere the edge of dough to the pan. Repeat around the whole edge. Prick the bottom of the crust all over with a fork, and freeze it for 30 minutes.
Meanwhile, preheat the oven to 425°F (218°C), and line a rimmed baking sheet with parchment paper or foil.
To blind-bake the crust, cut a piece of parchment paper large enough to fit inside the pie shell and up the sides with a few extra inches of overhang. Crumple up the parchment a few times to soften it. Smooth it out and fit it inside the pie shell. Fill up to the top of the pie with pie weights, dried beans or rice. Bake the crust on the prepared baking sheet for 20 minutes, until the crust is just set. Remove the weights by lifting out the whole piece of parchment. Reduce the temperature of the oven to 350°F (177°C), and bake the crust for 30 to 35 minutes, or until the crust is a deep golden brown and is crisp. Wrap the crimped edges lightly in foil, if they’re getting too brown before the bottom has crisped properly. Cool the crust completely before filling it.
To make the filling, combine the sugar, cornstarch, espresso powder and salt in a heavy-bottomed saucepan; whisk to combine. Add the milk and egg yolks, and whisk again to combine. Cook over medium heat, whisking constantly, for 5 to 7 minutes, or until the mixture is thick and glossy. It should be the consistency of pudding.
Pour the mixture through a fine-mesh strainer set over a large bowl, and press the mixture through gently with a rubber spatula to strain out any clumps. Whisk in the coconut extract, then add the chocolate and continue whisking until it’s completely melted and incorporated. Add the butter, a few pieces at a time, and whisk again until the butter is fully incorporated. Pour the filling into the cooled pie shell, and smooth it into an even layer. Place a piece of plastic wrap directly on top of the filling to prevent a film from forming. Refrigerate the pie until the filling is set, at least 4 hours.
To serve, top the pie with the Honey Whipped Cream and sprinkle it with the coconut chips and chocolate shavings.
Reprinted with permission from Pie All The Time by Taylor Harbin, Page Street Publishing Co. 2021. Photo credit: Taylor Harbin