This is the best pie I’ve ever had or made. I cannot possibly understand how this pie does not have a solid 5 star review. I don’t want to fool around with the filling ratios too much for fear that it won’t set properly. To me it still needs something - it’s pretty bland despite quantities of excellent chocolate. Added a dribble of grand marnier (should have been framboise). To increase the flavor I put a coat of raspberry jam on the crust before I put in the filling and some fresh raspberries on top. This pie is awesome been making it for for alsmost 20 years
Head this way for more of our favorite pie recipes → Editor's note: This classic dessert recipe was originally printed in the February 2004 issue of ‘Gourmet’ and first appeared on Epicurious in August 2004. Just before serving, beat cream with sugar in a bowl using an electric mixer until it just holds stiff peaks, then spoon on top of pie.ĭo Ahead: Pie (without topping) can be chilled up to 1 day. Spoon filling into crust and chill pie, loosely covered, at least 6 hours. Cover surface of filling with a buttered round of wax paper and cool completely, about 2 hours. Step 4įorce filling through a fine-mesh sieve into a bowl, then whisk in chocolates, butter, and vanilla.
Bring to a boil over medium heat, whisking, then reduce heat and simmer, whisking, 1 minute (filling will be thick). Whisk together sugar, cornstarch, salt, and yolks in a 3-quart heavy saucepan until combined well, then add milk in a stream, whisking. Bake until crisp, about 15 minutes, and cool on a rack. Stir together crumbs, butter, and sugar and press on bottom and up side of a 9-inch pie plate (1-quart capacity). Put oven rack in middle position and preheat oven to 350☏. Feeling fancy? Garnish your pie with a few chocolate shavings or more crushed chocolate wafers-or, for the true diner experience, serve alongside coffee (or espresso if you prefer) or a tall glass of milk. The pie can be made a day ahead of time, but hold off on making the topping until you’re ready to serve it. After assembling the pie, wrap it loosely with plastic wrap before refrigerating and allowing it to set.
#Barefoot contessa coconut cream pie cracker
For the crust recipe, you’re aiming for a crumbly and crunchy texture similar to a graham cracker crust, so track down Nabisco’s Famous Chocolate Wafers-or just buy them online. You can use a bar or chocolate chips, but do look for good quality baking chocolate like Guittard or Scharffenberger for the best chocolate flavor. Then, bring the mixture to a boil, whisking constantly until it’s very thick.Ĭombining unsweetened and semi-sweet chocolates gives the chocolate pie filling balance. Texture is key here: To make sure you don’t end up with a runny or lumpy filling, activate the cornstarch by whisking it with the sugar and egg yolks before mixing in the cold milk (save the egg whites for a different recipe). It’s a creamy chocolate pudding pie, held together by an easy homemade pie shell and topped with a fluff of whipped cream. Toasted Coconut: It makes a pretty and delicious garnish.This classic chocolate pie recipe yields a dessert that’s rich, deeply chocolaty, and a touch nostalgic if you grew up frequenting old-school diners.Whipping cream (and more sugar): For the light, fluffy, piled-high whipped cream layer on top of the custard.
#Barefoot contessa coconut cream pie free
Feel free to sub in sweetened shredded coconut-the only difference is the size of the pieces. Sweetened flaked coconut: This is where the coconut flavor comes from.Cornstarch, egg yolks, and butter: The cornstarch and egg yolks thicken the filling, while the butter gives it a dreamily smooth texture.If your family is crazy for coconut, you could use canned coconut milk instead. Half-and-half: Half-and-half forms the base for our creamy custard filling.Sugar and vanilla extract: These pantry staples add just the right amount of sweetness to the filling.But if you have a favorite piecrust recipe, feel free to use it. Refrigerated piecrust: Since this recipe requires a blind-baked piecrust, we like to use a packaged refrigerated crust it’s already chilled and ready to be rolled out and baked.Morgan Hunt Glaze, Food Stylist: Chelsea Zimmer, Prop Stylist: Julia Bayless
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