Coconut Cream Pie with Chocolate Decor

Coconut Cream Pie with a Chocolate Coconut Shortbread Tart Crust, Chantilly Cream, and Chocolate Decorations.

Sifting the Cocoa Powder and Flour

After Rolling and Trimming the Edges

See all the butter pieces? Cutting the butter properly in the mixer is an important step to ensure proper final texture.

Mixing the creamy part of our pie

After filling

Melting the chocolate in a double boiler

Tempering the chocolate. This is important because the chocolate molecules spread apart when melted, and tempering it will bring those molecules back together while still retaining the consistency. It also helps the chocolate harden and not have a dull gray color. There are many ways to do this, but we used the ice bath method here.

Demo decorations

Finished product!

From the top. I think it turned out very contemporary and beautiful if I do say so myself.

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4 Responses to Coconut Cream Pie with Chocolate Decor

  1. Wow, that whole thing looks wonderful. Love the flourish on the top. My wife loves chocolate pie!

    • Lisa says:

      Thank you! I enjoyed learning how to create the chocolate decor. Maybe once you make the coconut macaroons, you can make this pie with your leftovers. =)

  2. Lovely – wish I could have a slice!

  3. LeAnne S. says:

    LOVE THIS! Seriously looks delicious. I am allgergic to cocunut sooo I can’t make it or eat it. 😦 but its beautiful! Soo glad you love doing this!

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