Coconut Chocolate Pie (Printable Version)

Smooth chocolate and coconut cream on a crunchy Oreo base, piled high with whipped cream and almond bits for a dreamy bite.

# What You'll Need:

→ Crust

01 - 84 grams melted unsalted butter
02 - 23 grams sweetened shredded coconut
03 - 46 grams sliced almonds
04 - 30 pieces Oreo cookies

→ Filling

05 - 70 grams sweetened shredded coconut
06 - 0.5 teaspoon salt
07 - 43 grams cornstarch
08 - 57 grams melted unsweetened baking chocolate
09 - 4 large egg yolks
10 - 1 teaspoon vanilla extract
11 - 633 milliliters whole milk
12 - 100 grams granulated sugar

→ Topping

13 - Toasted sliced almonds for the top
14 - Dollop whipped cream to finish
15 - Toasted shredded coconut, sprinkle on top

# Steps to Follow:

01 - Right before you grab a knife, pile on some whipped cream, then toss on toasted almonds and a handful of toasted coconut. Cut into slices and enjoy it cold.
02 - Move your pie to the fridge and leave it in there until it sets—give it at least 2 hours, all night is even better.
03 - Spread the coconut custard first on the cooled crust. Carefully add the chocolate custard over that. Put plastic wrap right on top of the filling so no weird skin forms.
04 - Split the custard into two bowls. Mix the melted chocolate into one bowl to make a chocolate layer, and stir the sweet coconut into the other bowl for the coconut part.
05 - Pop your milk, yolks, sugar, cornstarch, vanilla, and salt into a pot. Use a whisk to mix it all up. Keep it over medium heat and keep whisking until it thickens, about 5 minutes should do. Take it off the heat then.
06 - Heat your oven to 175°C. Toss the cookies, almonds, and coconut into a food processor and blend till you get fine crumbs. Move this stuff to a bowl and stir in the butter. Press everything into your pie plate, up the sides too. Bake for 20 minutes or until it looks firm, then cool completely.

# Additional Notes:

01 - Toast your coconut and sliced almonds on a baking sheet at 175°C. Keep an eye on them so they don’t burn—just a few minutes is enough.
02 - The pie gets even better if you let it chill overnight.
03 - Pop any leftovers in the fridge, covered, and they’ll be good for up to three days.

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