Coconut and Chocolate Pie

Serves 8-10 Prep Time 10 minutes   Cook Time 28 minutes   Rated:

I love a good chocolate pie and this one takes the tart/pie thing to a whole new level. It first appeared in For Foods Sake and is still a pie I turn to when I want something amazing that will feed a crowd that I know will work every time.

I suggest if you are dieting that this is not an ideal way to end your evening meal, however I have been told by a reliable source that if you eat it for breakfast, you will retain none of the calories, and doubly good, were you to stand up while eating it, you will actually lose weight…but don't quote me on that!

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Preheat oven to 180ºC on a fan forced setting.


Place butter, zest and sugar into Thermomix bowl and melt for 3-4 min/37ºC/speed 2.


Add remaining crust ingredients and blend for 15 sec/speed 6.


Press into deep sided flan tin with removable base. (around 23cm diameter.)


Bake for 18 minutes or until golden and fragrant.


Cool completely before pouring in filling.




Place chocolate into Thermomix bowl and mill for 8 sec/speed 8.


Add cocoa, coconut cream and milk, sugar, salt, vanilla and cornflour. Cook for 8 min/90ºC/speed 4.


Cook a further 3 min/100ºC/speed 3. Cool slightly before pouring into baked tart shell.


Press a piece of baking paper onto the surface of the filling completely eliminating any air pockets. Keep in fridge until ready to serve.


To serve, whip cream until stiff peaks form, top cold pie with swirls of cream and garnish with chocolate curls or chopped nuts….or both (you knew that was coming right?) I suggest using salted nuts for the topping as that little salt hit knocks back the sweetness and is just perfection in a pie!

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