Salted caramel coconut chocolate pie – with a sweet shortcrust pastry, coconut salted caramel sauce, a rich chocolate custard, and coconut whipped cream.
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salted caramel coconut chocolate pie
Hello hello! Today I have for you a labor of love but totally worth it chocolate pie. It’s a little inspired by samoas girl scout cookies because chocolate, caramel, and coconut is simply a top-tier flavor combo. It starts out with a sweet shortcrust pastry, gets topped with a rich coconut salted caramel sauce, a rich chocolate custard, and it all gets topped off with a coconut whipped cream. It’s super rich, super delish, and the perfect make-ahead dessert.
So let’s get into it! ☺︎
expert baking tips
Weigh your ingredients:
My recipes are all written in grams because it is the most accurate way to bake. When you use a kitchen scale, you ensure that your baked goods turn out as close to the written recipe as possible. Plus, the cleanup is way easier when using a scale! I will provide standard cup measurements but please note that I have not tested the recipe using cup measurements and therefore can not guarantee your recipe will come out how mine did. Here is my favorite kitchen scale.
whisk the eggs constantly
When I say constantly, I mean constantly. To cook these eggs, we’re whisking them with sugar on the stovetop. You’ll want to whisk that mixture constantly while it’s over the heat in order to prevent any scrambling, which is definitely not desirable.
let the chocolate egg mixture cool down
You’re going to want to let the chocolate and egg mixture sit at room temperature for at least 20 minutes to cool down before adding it into the butter. This is just going to make sure that everything sets up properly and that we won’t have anything curdle!
Use room temperature ingredients:
The butter will need to be room temperature in order for it to be beaten properly with the chocolate mixture. Take your butter out right before starting the recipe and it should be nice and soft by the time you need to use it.
ingredients for salted caramel coconut chocolate pie –
sweet shortcrust pastry:
- All-purpose flour: for structure.
- Baking powder: to help the dough rise a bit.
- Salt: for flavor.
- Powdered sugar: for sweetness. Powdered sugar also has finer granules than granulated sugar and contains corn starch, giving us a more tender, soft pastry.
- Unsalted butter: for flavor and tenderness.
- Egg yolk: to help bind the pastry together — don’t fret because we will use up the extra egg white in the meringue!
- Sour cream: I recommend full-fat sour cream, but low-fat or even greek yogurt would work here as well.
coconut salted caramel sauce:
I used my homemade salted caramel sauce for this and replaced the vanilla with coconut extract. You can make this in advance and keep it stored in the fridge for up to 1 week, or in the freezer for up to 3 months!
chocolate pie:
- Eggs: Make the filling custardy, thick, and rich.
- Granulated sugar: for sweetening the filling.
- Semi-sweet chocolate baking bars: You’ll want to make sure you’re using a high-quality chocolate baking bar here and not chocolate chips – which have less flavor and additives that can mess with the texture of the filling.
- Unsalted butter: for richness and flavor. You can use salted butter in it’s place (just be sure to omit the extra salt.)
- Salt: for flavor – never skip on the salt!
- Heavy whipping cream: for lightening up the filling.
coconut whipped cream:
- Heavy whipping cream: the base of the whipped cream.
- Granulated sugar: for sweetness.
- Coconut extract: for flavor.
- Salt: just a pinch to help bring out the flavor and sweetness of the whipped cream.
salted caramel coconut chocolate pie
recipe q&a
how should I store chocolate pie?
This pie has a lot of eggs and a lot of heavy cream in it. For that reason, you’ll need to make sure you’re storing it in the fridge! Leftovers can be covered in an airtight container and kept in the fridge, where it will keep well for up to 4 days.
can i make this ahead of time?
- Sweet shortcrust pastry: you can make this, wrap it up tightly in plastic wrap, and bake it off the next day. Just be sure to let it sit at room temperature for ~30 minutes so that it’s soft enough to roll out.
- Coconut salted caramel sauce: you can make this and keep it stored in the fridge for up to 1 week or in the freezer for up to 3 months before making the pie.
- Chocolate pie: you’ll need to make this when you’re assembling the pie because the chocolate pie filling will set in whatever container it’s in.
- Whipped cream: save this for when you’re ready to serve the pie
- The whole thing: you can make everything, store it in the fridge, and serve it the next day!
tools and ingredients:
You can find all my favorite tools and ingredients that I use on my Amazon Storefront page, here!
other recipes you might enjoy:
did you make this recipe?
I’d love to see and know your thoughts! please leave a comment and review below, and tag me on instagram @freshbeanbakery. #freshbeanbakery
Salted Caramel Coconut Chocolate Pie
Ingredients
Sweet Shortcrust Pastry
- 90 g all-purpose flour (¾ c.)
- ¼ tsp. baking powder
- ¼ tsp. salt
- 30 g powdered sugar (¼ c.)
- 50 g unsalted butter cold, cubed (3 ½ tbsp.)
- 1 egg yolk
- 10 g sour cream (2 tsp.)
Coconut Salted Caramel Sauce
- 150 g salted caramel sauce*
Chocolate Pie
- 2 eggs
- 115 g granulated sugar (½ c. + 1 tbsp.)
- 115 g semi-sweet chocolate baking bar (chopped), or chips
- 85 g unsalted butter room temperature (6 tbsp.)
- ½ tsp. salt
- 110 g heavy whipping cream (3 ⅔ oz.)
Coconut Whipped Cream
- 280 g heavy whipping cream (9 ⅓ oz.)
- 2 tbsp. granulated sugar
- 2 tsp. coconut extract
- ⅛ tsp. salt
Instructions
Sweet Shortcrust Pastry
- Add the flour, baking powder, salt, and powdered sugar into a food processor. Cut the cold butter into cubes, then add it into the food processor.
- Pulse the mixture a few times until the butter is broken up into smaller chunks.
- Add the egg yolk and sour cream into the food processor, and blend until the ingredients become one cohesive dough.
- Remove the dough from the food processor, form it into a ball, and transfer it to a floured work surface.
- Sprinkle flour on top of the dough ball, then roll it out into a 9" circle. If the dough starts sticking to the rolling pin, add more flour to the top of the dough.
- Butter an 8" tart pan or a shallow 8" pie dish. Transfer the dough to the tart pan and crimp the edges.
- Poke holes in the bottom of the crust with a fork, then transfer the crust to the freezer and let it chill for 15 minutes. In the meantime, preheat the oven to 375℉ / 190℃ and make the salted caramel sauce (if you didn't prep it beforehand).
- Once the crust has chilled, crumple up a piece of parchment paper and gently lay it on top of the pie crust. Fill the parchment with rice or pie weights, gently pressing it into the crimps on the crust as needed.
- Bake the crust for 10-15 minutes, until it starts to turn golden brown. Pour the caramel over the baked pie crust, then set it in the freezer to chill.
Chocolate Pie
- Add the eggs and sugar to a medium-sized saucepan. Set the mixture over medium heat and whisk constantly until it reaches 170°F / 76°C.
- Remove the mixture from the heat, then immediately stir in the chocolate. Set the mixture aside to cool for 20 minutes.
- In the meantime, add the heavy whipping cream to a medium-sized mixing bowl and beat it until stiff peaks form. Set aside in the fridge.
- Add the butter and salt to a medium-sized mixing bowl and beat it for 2-3 minutes, until light and fluffy.
- Add in half of the chocolate mixture and beat until well combined, then beat in the remaining chocolate mixture until well combined.
- Add in the whipped cream and gently fold it in until the mixture is cohesive.
- Pour the chocolate pie filling over the frozen salted caramel sauce, cover it with plastic wrap, and refrigerate the whole pie for at least 4 hours.
Coconut Whipped Cream
- Once you're ready to serve the pie, make the whipped cream. Add the heavy whipping cream, sugar, coconut extract, and salt into a medium-sized mixing bowl, and beat until the mixture reaches medium peaks.
- Pipe or pile the whipped cream onto the pie. Top with chocolate chips (optional), then slice, serve, and enjoy!
Notes
Nutrition
Please note that the nutrition facts are only an estimate and may vary based on different brands of ingredients and any substitutions made.
