When I was asked to try out one of John Torode’s recipes from his new cookbook, My Kind Of Food, I jumped at the chance. But then it hit me that this recipe is going to be complicated, its John, he’s a fantastic “master” chef! But I was pleasantly surprised that despite my lack of experience in the kitchen, I was able to produce the pie and it was scrumptious.
You can watch my online recipe video on the MummyConstant YouTube channel, or see it below:
The recipe is easy to follow and the ingredients are easy to find in your supermarkets too. Have fun!
Chocolate and Coconut Pie
- 350 g digestive biscuits
- 120 g melted butter
- 55 g desiccated coconut
- 200 g milk chocolate
- 200 g plain chocolate
- 250 ml double cream
- 180 ml milk
- 100 g soft brown sugar
- 4 egg yolks keep the whites for the meringue
- 150 ml coconut liqueur
- 40 g cornflour
- 220 g caster sugar
- 60 ml water
- 4 egg whites from earlier
- 1/2 teaspoon cream of tartar
Make the base
- Place biscuits, butter and half the coconut in a food processor. Blend until combined.
- Press the crumbs into cake tin, or tart tin, until smooth.
- Chill in the fridge whilst making filling.
Make the filling
- Slowly heat chocolates, cream, milk and sugar in a large pan. Low heat. Stir constantly. Stir until the chocolate and cream has combined and it is a thick mixture.
- In a separate bowl, beat the egg yolks, coconut liqueur and cornflour.
- Place the bowl over a pan gently simmering water (do not let the bowl touch the water).
- Stir in the chocolate mixture and stir until the mixture looks like a chocolate custard.
- Take off the heat and leave to cool for 10 minutes, stirring continuously.
- Pour the custard filling on to the base and cover with remaining desiccated coconut.
- Chill in the fridge for a good hour. I left it over night.
Make the meringue
- Put the sugar and water in a pan, bring to the boil and boil for about 5 minutes. DO NOT STIR. The mixture will turn a golden caramel colour.
- Whilst that is boiling, mix the egg whites with the cream of tartar in a electric mixer (if you have one). Whisk for about 5 minutes, or until they form stiff peaks.
- Now to make Italian meringue, when the caramel has its tan colour, take it off the heat and cool for 3 minutes.
- While beating the egg whites, pour the caramel into the egg whites, remember to keep beating.
- Stop beating when the sugar mixture combines with the egg whites and it has a shiny/glossy look.
- Take the custard out of the fridge, spoon the meringue on top and back in the oven at 220C for 3 minutes. I did the meringue separately in the oven as I was worried the chocolate would melt.
- Use a blow torch if you have one.
- There you have it, your chocolate and coconut pie.