I’ve been on a pie kick lately. Last week it was a smoothie that tasted like pie, today it’s a real-deal, legit dessert pie — and next week I’m even talking about quinoa pie. Well quinoa cake, but it’s kinda pie-y. Fuhrreal. It’s so cray I don’t know what to say.
A few months ago, shortly after I decided it’d be worth my/your while to break out the good camera, I made a little dessert called Salted Mayan Chocolate Pots de Creme. And you guuuuyyyyyyyys, you ate them right up! Either that or my mom clicked the recipe about a bajillion times from a bajillion different IP addresses, which is totally not out of the question. Love you, Mom.
A few commenters and folks that I talked to following the unveiling of this super-duper, easy little treat mentioned not having ramekins or demitasse cups and, instead, serving the creme in a pie plate — which sounds oddly communal and yet no less delicious than personal servings, so, whatever, fine with me. I mean, so sue me if I have no boundaries and therefore a plate o’ creme is just a larger version of a personal, all-for-me pot de creme and — wait-a-minute-what-are-you-doing-in-here-with-your-spoon-this-is-myyyyyyyyyyyyyyy-pie-plate-allll-mine-mine-mine-and-YOU-ARE-VIOLATING-MY-DESSERT-AND-OHMIGOD-JUST-BACK-THE-FUUUUH-UP!!!!!
Clearly, I need something more portionable.
Crust makes pie portionable. And also, crust is like bread that’s been taken to Heaven and rubbed on the loins of Our Lady of ‘LoveMeSomeButtah, so there’s that.
Enter: Salted Chocolate Creme Pie. It’s baller. Still a little spicy, still SUPER simple — and possibly even more delicious. INORITE?
In keeping with the theme of coconut milk in this pie, I topped our new friend with a super rich and tasty dollop of coconut whip, which is refreshingly simple to make and a little lighter on the palate than the dairy stuff. But really, you could go either way. Whatever gets the pie into the pie-hole fastest, if you ask me. Add some extra shredded coconut, textural chocolate shavings and, of course, a sprinkling of signature sea salt to balance all that sweet and we are in serious bih-nit, my friends.
Next month, my mom and I are taking a foodie road trip through a few of the Southern states, and I cannot WAIT to hunt down a pie that will put this one to shame. It’s going to be a tough challenge, that much I know, but I’m game to give it a shot.
In the meantime, I should probably have another slice of this guy, just to make mental note for comparison purposes. And by “slice” I mean: screw portions, I pretty much made the whole pie for me, so you should probably look away.
Knock before entering.
Scrunchie on the door.
Yeah, it’s like that.
Salted Chocolate Creme Pie with Coconut Whip
By Emily Stoffel
Cooking Time: 20 mins (plus chilling) | Serves 8+
Note: For the coconut whip, it’s pretty essential that the coconut milk be very cold. Per the directions below, place the can, upside-down, in the fridge when you put the pie in to chill.
- 1 ready-to-bake pie crust or preformed pie shell
- 1 cup light coconut milk (or half & half)
- 9 oz semisweet or bittersweet chocolate chips
- 2 eggs
- 1 tsp vanilla
- 1 heaping tsp ground cinnamon
- generous 1/2 tsp chili powder
For the Coconut Whip:
- 1 can whole coconut milk or coconut cream
- 1 tsp vanilla
- 1 T confectioners sugar (or more, to taste)
- shredded coconut
- crunchy, flaky sea salt
- chopped chocolate
For the crust:
If using pie dough, prepare crust for “filled or pudding pie” according to package instructions. (For most brands this is something along the lines of “Preheat oven to 400F. Arrange pie crust in baking dish, tucking extra dough under the edges and pressing together with fingers to form thicker edge. Prick bottom and sides with a fork. Bake for 12-15 mins until golden brown.”) Allow to cool to room temperature before filling.
If you’re using a graham cracker crust or other no-bake shell, you’re good to go!
For the filling:
In a small saucepan, scald coconut milk (i.e., heat just to the edge of boiling). Combine chocolate chips, eggs, vanilla and spices in a blender and blend until smooth, about 30 seconds. Slowly add scalded milk and blend until thoroughly combined. Pour mixture into cooled, prepared pie crust. Cover and chill 4-6 hours — or overnight — until set. Throw your can of whole coconut milk or cream in the fridge, upside-down. Trust me.
Fast forward 4-6 hours:
Turn can of coconut milk right-side up and open top. Drain off coconut liquid. (Reserve for smoothies or curry!) Turn the rich, thick creamy stuff at the bottom out into a bowl and beat with a hand or stand mixer to desired firmness. Add vanilla and confectioners sugar and whip again to combine. Adjust sweetness, if needed.
Generously sprinkle chilled pie with shredded coconut, flaked salt, coconut whip and chocolate shavings. Slice, serve and rejoice!