Bake at 350 degrees for 22 minutes, let cool completely. Use your fingers to press the dough into your pie plate, then chill for 30 minutes. Two: Add the flour, cocoa powder, and salt and mix until combined. Add in your egg yolk and mix until combined. One: Cream together the butter and sugar. If you use anything too thin, you’ll have to keep an eye on them when toasting them in the oven. Coconut Chips: you can use coconut chips or coconut flakes.Coconut Cream: please make sure you use coconut cream and not coconut milk, which will be too liquidy for making the whipped cream!.Cornstarch: if you’re based in the UK, you can sub cornstarch for cornflour.Butter: I use European style butter in my recipes, but you can also use regular American butter.Espresso powder: this is optional, but it intensifies the chocolate flavor so I recommend keeping it!.If you’re in the UK, sub out heavy cream for double cream. Heavy Cream: The custard is made using milk and heavy cream.Below is an overview of the ingredients needed for the coconut whipped cream topping. Whipped coconut cream! Everyone loves whipped cream on top of a pie, but this is made using coconut cream.Ībove is a visual overview of the ingredients needed for the crust and the no bake filling.Made over the stove, this creamy chocolate pudding filling is so dreamy. This means no blind baking and you can make the crust in advance. Think of your favorite chocolate cookie, but as a pie crust. A really simple press in chocolate cookie crust.The pie is chilled in a chocolate press-in cookie crust. Since weddings and pie are in my love category, I had to share a cute bouquet I made for a friend’s wedding a few years ago that reminds me of coconut cream pie and hot summer days.Chocolate and coconut cream pie is the perfect Spring dessert! This chocolate pie filling requires no baking, and is covered in a coconut whipped cream and toasted coconut chips. Coconut milk adds a subtle and delightful coconut flavoring, which is what we’re after of course. In my local store, I found it over by the tacos and soy sauce. With this recipe, I chose to incorporate coconut milk, which can be found in the international food section of the grocery store. Coconut cream pie is probably first on the list of my all-time favorites, followed by pumpkin and apple, in that order. Since I have such fond memories of decorating brides’ cakes, I hate to admit that I LOVE pie over wedding cakes, especially this one. In the early years, Marin was so little, I would have to poke a hole in the icing to show her where to place the flower and then lift her up so she could reach. Always eager to let my girls experience something new, I quickly relented. Marin, who is my youngest daughter and is the cutest girl to set out votives, would beg to jump in and help with the cake flowers. The first thing I think of is when I hear the pie news is ‘where is my invitation?’Īside from designing the bridal bouquet for a wedding, decorating the cake with flowers is my next favorite item to create. For those of you who don’t know, I have owned a wedding floral company since 2001 named The Bridal Garden in Tulsa, Oklahoma. I have had countless bridal consultations where the bride opts for an informal reception and instead of serving a traditional wedding cake, she chooses to serve pie to her guests. I would choose pie instead as my dessert of choice. If I could relive my wedding, I would keep the groom- yep, definitely do that.
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