I read about this pie in a travel article a few months ago. It’s a specialty at a bakery in Hawaii. I’ve been trying to improve my pie making and I wanted to try it.
I found a recipe here.
I don’t have coconut extract and didn’t want to buy it and I’ve never seen a measurement for chocolate like that. At first I thought it meant powdered chocolate. It also calls for a regular pie crust which I didn’t think would cut it.
I used the crust from Cook’s Illustrated Chocolate Cream Pie recipe: 16 Oreo cookies zoomed in the food processor and then mixed with 2 Tbls of melted butter and pressed into the pie pan. You put it in the fridge for 20 minutes and then bake at 350 for 10 minutes.
For the chocolate I used 7 oz. of high cocoa content chocolate. I’ve read a million articles about chocolate but I still don’t completely get the cocoa content thing. I used Lindt Excellence, one bar of 90% and one bar of 70% because that’s what they had at Fred Meyer.
It came out fantastic. Pretty and good tasting. I didn’t even bother with the whipped cream topping.
Now I’m super full but happy. Highly recommend.
This is pie done right.
Oh, I’ve so got to try this.