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

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*I used my homemade salted caramel sauce and replaced the vanilla with coconut extract. You'll only use 1/2 of the batch and you can keep the rest stored in the freezer!

Nutrition