Tuesday, April 7, 2015
Chocolate Coconut Macadamia Nut Cream Pie
Apparently, I've been on a pie kick lately. Which doesn't usually happen because I'm not a pie person. I'm much more of a cookie/cake person. But, my sister on the other hand, looooves pie. Put something into a pie crust and she'll devour it in no time. So, after making that Caramel Brownie Toffee Cheesecake Pie, it got me thinking, what kind of pie should I make next? Chocolate, peanut butter, lemon? So many choices! But, I've had this recipe for Coconut Cream Pie bookmarked for like, forever, and I finally decided it was high time I made it.
What I like about this recipe is that the filling is made completely from scratch and not a pudding mix. Of course, that means it's going to be quite a bit more, shall we say, calorie-laden, what with the use of coconut milk and half-and-half. Not to mention the fact that it called for a whipped cream topping made with, well, heavy cream, naturally. I was sorely tempted to go all the way with this one, but I just couldn't do it. So, I lightened things up by using light coconut milk and a fat-free Cool Whip topping (I know, the "fake" stuff, forgive me). That said, however, I apparently had no problem with adding some of those calories back in by putting melted chocolate and macadamia nuts onto the crust. You pick your battles. :)
The result was a pie that was a dream come true. The contrast of the dark chocolate against the slightly sweeter filling, as well as the smooth, velvety feeling of the cream on your tongue contrasting with the change in texture added by the toasted coconut in it. This pie might have been lightened up, but it was by no means lacking. In fact, it was so good, I'm making another one again this week. Oh and as a sidenote, I also loved it frozen (but that's just me).
Chocolate Coconut Macadamia Nut Cream Pie (adapted from Favorite Family Recipes)
1 (9-inch) pie shell, baked
1 1/2 c. half and half
1 1/2 c. coconut milk (I used lite)
3/4 c. sugar
1/3 c. cornstarch
1/4 tsp. salt
1 tsp. vanilla extract
1 c. flaked coconut, toasted
1/2 c. semisweet chocolate chips
1/3 c. chopped macadamia nuts
Cool Whip (8 oz. tub)
Melt the chocolate chips in the microwave at 50% power for 2 minutes, or until smooth. Spread on the bottom and sides of the baked pie shell. Sprinkle half of the macadamia nuts onto the chocolate.
Combine the half and half, coconut milk, eggs, sugar, cornstarch, salt, and vanilla in a saucepan and keep whisking, over low heat, until it boils. Keep cooking and whisking until the mixture thickens up to look like pudding, about 15-20 minutes. Remove from the heat. Add 3/4 c. toasted coconut and the vanilla extract. Pour into the pie crust and chill 2-4 hours.
Once it has chilled, top with the Cool Whip. Sprinkle on the remaining toasted coconut and macadamia nuts. Drizzle with more melted chocolate, if desired.