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Chocolate and Coconut Pie

This is an amazing chocolate torte kind of pie, with an italian meringue sat on top. It is really scrumptious!
Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings 12
Author John Torode

Ingredients

Base

  • 350 g digestive biscuits
  • 120 g melted butter
  • 55 g desiccated coconut

Filling

  • 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

Meringue

  • 220 g caster sugar
  • 60 ml water
  • 4 egg whites from earlier
  • 1/2 teaspoon cream of tartar

Instructions

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.

Pie time

  • 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.

Notes

Although cook time suggests 2 hours, I left the chocolate chilling over night in the fridge to get a better set.
Adapted from Sonia Constant