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My hope is to inspire you to be fearless in the kitchen, to try new things, to take the time to make things the homemade way and most importantly, to have fun doing it!

Mocha Coconut Pie Cooking View
Annie's Original

Can you ever go wrong with pie?  I mean, really.  There are so many classic flavors and I love every single one of them.  Apple, peach, blueberry, cherry – please don’t ask me to pick a favorite.  As great as the classics are, sometimes it’s fun to switch it up a bit.  Not long ago the idea came to me to try a mocha coconut variety, inspired by a popular frozen coffee beverage from the even more popular coffee shop chain.  Coffee, chocolate and coconut?  Yes, please.

Let me just tell you, this flavor combo translates amazingly well to pie.  We start out with flaky espresso pie crust, which is clearly the beginning of something fantastic.  This is filled with rich, smooth mocha pudding.  The whole thing is finished off with a borderline obscene amount of coconut whipped cream, toasted coconut flakes and a generous drizzle of chocolate syrup – just like the drink that inspired it. If you’re looking for something a bit out of the ordinary, this might be just the thing you need.

Mocha Coconut Pie
Yield: 1 9-inch pie

Ingredients

For the pie crust: 

  • 1 cup plus 5 tbsp. all-purpose flour
  • 4 tsp. espresso powder
  • 2 tbsp. granulated sugar
  • Pinch of salt
  • 10 tbsp. cold unsalted butter, cut into small pieces
  • 4-5 tbsp. very cold water

For the filling:

  • 1½ cups (12 oz.) plus 1 tbsp. coconut milk, divided
  • 1 tbsp. espresso powder
  • 2 tbsp. granulated sugar
  • Pinch of salt
  • 1 tbsp. cornstarch
  • 3.5 oz. bittersweet chocolate, finely chopped
  • 1 tsp. vanilla extract

For topping: 

  • ¾ cup heavy cream
  • 2 tbsp. confectioners’ sugar
  • ½ tsp. coconut extract
  • Chocolate syrup, for drizzling
  • Toasted coconut flakes
Cooking View

Directions

  • To make the crust, combine the flour, espresso powder, sugar and salt in the bowl of a stand mixer fitted with the paddle attachment.  Mix briefly to blend.  Add in the butter pieces and mix on medium-low speed to cut the butter into the flour until the mixture resembles coarse sand and the largest butter pieces are not much bigger than peas.  (Alternatively, the butter can be cut into the flour with a pastry blender or two knives.)  Mix in the cold water on low speed just until the dough comes together. Shape the dough into a ball, wrap in plastic wrap and chill in the refrigerator for at least 1 hour.

  • Preheat the oven to 375˚ F.  Place the pie dough on a lightly floured work surface and roll out into a round just less than ¼-inch thick. Transfer the dough to a 9-inch pie plate. Gently line the plate with the dough, then trim away the excess. Use the excess dough to make a decorative edge (or simply use your fingers to make a fluted edge.)  Line the dish with foil so that the pie dough is completely covered and fill the plate with baking beads.  (Dried beans or rice will also work.)  Bake for about 25 minutes, rotating the dish halfway through the baking time.  Remove the foil and the baking beads. Return the crust to the oven and let bake until just set and lightly crisped, about 8-10 minutes more. Transfer to a wire rack and let cool completely.

  • To make the filling, in a medium saucepan, combine the 1½ cups coconut milk with the espresso powder, sugar and salt. In a small bowl, combine the remaining 1 tablespoon of the coconut milk with the cornstarch. Mix well until combined and set aside.  Heat the mixture in the saucepan over medium-high heat, stirring occasionally. When the mixture is warm and beginning to steam, stir in the chocolate and mix until fully melted and smooth. Stir in the cornstarch mixture and bring to a boil. Let boil for about 1 minute, stirring frequently, until the mixture has thickened somewhat.  Remove from the heat and stir in the vanilla.  Pour the pudding mixture into the baked pie shell. Cover with a piece of plastic wrap pressed directly against the surface of the pudding to prevent a skin from forming. Chill thoroughly in the refrigerator, about 4 hours.

  • When you are ready to serve, make the whipped cream. Combine the cream and sugar in a mixing bowl. Whisk on medium-high speed with an electric mixer or electric whisk just until stiff peaks form, being careful not to over whip.  Gently blend in the coconut extract.  Remove the plastic wrap from the pie and pile the whipped cream on top of the pudding.  Garnish with a generous drizzle of chocolate syrup and toasted coconut flakes. Slice and serve.

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