Chocolate Coconut Cream Pie

A chocolate hazelnut crust filled with creamy chocolate and topped with coconut whipped cream.

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Step 1

Preheat: Preheat oven to 350°F (177°C).

Step 2

Mix crust: In a food processor, process oats until fine. Add hazelnuts, process until crumb-like in texture. Add coconut, cocoa powder, and salt. Pulse to mix. Add coconut oil and honey, pulse until a dough forms.

Step 3

Bake crust: Press the dough into 1 (9-inch) round tart pan (see note 4). Prick the bottom of the crust with a fork (about 15 times) to let steam escape. Bake until the crust no longer looks moist, and is medium-firm to the touch, about 20 minutes.

Step 4

Start filling: Shake the can of coconut milk, then pour 1 measured cup into a small bowl. Whisk in tapioca flour until smooth. Set aside for later.

Step 5

Blend filling: Get a total of 1 cup of liquid by mixing the remaining coconut milk (it should be ½ to ¾ cup) with milk (about ¼ to ½ cup milk). Blend this mixture with cashews, honey, cocoa powder, vanilla, and salt, until smooth and creamy.

Step 6

Cook filling: Empty blender into a small saucepan, moving constantly to prevent sticking on the bottom, and bring to a gentle simmer over low-medium heat. Pour in the tapioca mixture and whisk vigorously to combine. Cook, whisking frequently, until the mixture thickens into a pudding-like texture, about 5 minutes. Remove from heat. Whisk in coconut oil until glossy, then pour the filling mix into the crust. Cool down, then refrigerate until firm (2 to 4 hours).

Step 7

Coconut Whipped Cream: Scoop out the coconut solids from the coconut cream can (discard the liquid or save for another use) into the mixing bowl. Using an electric mixer, whip the coconut solids on medium-high speed until it is fluffy and looks like whipped cream. Add the vanilla and whip for another 30 seconds or until mixed.

Step 8

Assemble: Spoon the coconut whipped cream over the chilled pie. Top with toasted coconut flakes (if using), slice, and serve. Cover and refrigerate extra.

Step 9

Cashews should be soaked until they are soft when squeezed between your fingers. To quick-soak, cover cashews with boiling water and let sit for 30 minutes; otherwise, cover cashews with room temperature water and let sit overnight.

Step 10

Scatter coconut flakes on a baking sheet and pop them in the oven while the crust bakes. Bake until fragrant and golden brown, about 2 to 5 minutes (keep a careful eye on them!), stirring halfway through.

Step 11

Either of these could be used 1 to 1. * Tapioca flour: Test mixing, cooking for 5 to 10 minutes, and cooling down with coconut milk. The thickening properties could be affected by the acidity of the milk. * Rice flour, not the ideal replacement but not affected by acidity. * Non-flavored gelatine... Not sure how much.

Step 12

A nonstick tart pan with removable bottom makes it easy to release the tart. But a pie plate works too since pie plates tend to have taller sides than tart pans, but opt for a slightly smaller pie plate (8-inches).