Recipe courtesy of Molly Yeh
Chocolate Coconut Silk Pie
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- Level: Easy
- Total: 4 hr 40 min (includes cooling and chilling time)
- Active: 50 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 808
- Total Fat
- 64 g
- Saturated Fat
- 40 g
- Carbohydrates
- 59 g
- Dietary Fiber
- 3 g
- Sugar
- 46 g
- Protein
- 7 g
- Cholesterol
- 181 mg
- Sodium
- 206 mg
This pie is inspired by a supermarket bakery chocolate silk pie that Molly’s in-laws brought to Thanksgiving one year. It was so good that she had to make a homemade version but instead of a traditional pie crust she’s using sweet cinnamon bear shaped grahams; the girls will love to snack on the rest of the box. She also adds coconut to this version as a nod to her dad’s most famous pie, his coconut cream pie, so this is not just any old chocolate silk pie.
- Level: Easy
- Total: 4 hr 40 min (includes cooling and chilling time)
- Active: 50 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 808
- Total Fat
- 64 g
- Saturated Fat
- 40 g
- Carbohydrates
- 59 g
- Dietary Fiber
- 3 g
- Sugar
- 46 g
- Protein
- 7 g
- Cholesterol
- 181 mg
- Sodium
- 206 mg
Ingredients
Crust:
Pie:
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Directions
- For the crust: Preheat the oven to 325 degrees F. Grease a 9-inch metal pie pan and set it aside.
- In a food processor, combine the teddies with the coconut oil and salt and pulse until the mixture is sandy and starts to clump together. Add the coconut and pulse just a couple more times to evenly distribute it. Press the mixture firmly into the bottom and sides of the pan.
- Bake until set; start checking at 15 minutes. Let cool.
- For the pie: Whip the chilled heavy cream and powdered sugar together in a large bowl with a hand mixer until medium stiff peaks appear. Gently divide half to a large bowl, then cover both bowls with plastic and refrigerate.
- Combine the eggs, granulated sugar, and salt in a large heatproof bowl set over a saucepan filled with 1 inch lightly simmering water. Whisk the mixture until it is thickened and registers 145 degrees F, 6 to 7 minutes. Remove from the double boiler and stir in the chopped chocolate until melted and smooth, then whisk in the vanilla and coconut extract. Cool to room temperature.
- Beat the butter and coconut oil in the bowl of a stand mixer fitted with the paddle until light and smooth, about 1 minute. Add the chocolate and egg mixture and beat on high until smooth and shiny, 1 to 2 minutes. Fold in half the whipped cream in thirds, until no white streaks appear. Spread into the cooled crust.
- Remove the reserved bowl of whipped cream from the fridge, then add the sour cream and whisk briefly until combined. Spread the whipped cream over top of the chocolate filling and chill until the filling is set, about 3 hours.
- To serve, sprinkle with the toasted coconut flakes.
