Chocolate Pudding and Toasted Coconut Pie

6 5-inch pies


  • Pie Dough
  • 4¼ cups (14 ounces) unsweetened coconut, finely grated
  • ¼ cup plus 3 tablespoons (3.5 ounces) sugar
  • 3 egg whites
  • ½ vanilla bean
  • 2 tablespoons (1 ounce) butter, melted
  • Filling
  • ½ vanilla bean, halved lengthwise
  • 1½ cups whole milk
  • ½ cup heavy cream
  • 1/3 cup sugar
  • ½ cup plus 1 tablespoon (4½ ounces) Valrhona bittersweet chocolate (61%), finely chopped
  • 5 yolks from large eggs


Pie Dough
Preheat the oven to 325° F. Combine all pie dough ingredients by hand until mixture comes together. Press the dough into six 5-inch pie tins. Bake for approximately 10 minutes or until golden brown. Remove from the oven and let cool.

Preheat oven to 250° F with rack in the middle position.

Scrape seeds from vanilla bean into a 2-3-quart heavy saucepan with tip of a paring knife. Add the vanilla pod, milk, cream and sugar to the pan and bring just to a boil, stirring until sugar is dissolved.

Add the chocolate and cook over moderately high heat, stirring gently with a whisk, until chocolate is melted and mixture just boils. Remove from heat.

Pour the mixture into a metal bowl and set the bowl in a larger bowl of ice and cold water. Cool to room temperature, stirring occasionally, about 5 minutes.

Whisk in the yolks and pour the mixture through a fine-mesh sieve into a 1-quart measure, discarding the pod and any other solids.

Divide mixture among pre-baked shells. Bake until the pudding is just set around the edge, 40-50 minutes. Centers will wobble slightly when shaken.

Remove from the oven and let cool. Top with freshly whipped cream.

Baking time: 40 to 50 minutes. Cooling time: 5 minutes.

Nutritional Analysis:
Calories: 390 (per half pie), Carbohydrates: 27 g (per half pie), Protein: 6 g (per half pie), Fat: 31 g (per half pie), Cholesterol: 90 mg (per half pie), Sodium: 45 mg (per half pie), Fiber: 5 g (per half pie)

Recipe by Tracy Kamperdyk Assue, the executive pastry chef for City Limits in White Plains, New York, and Stamford, Connecticut.

Photo by Paul Johnson.