This recipe is a delightful twist on two classic desserts. Imagine the creamy, dreamy texture of coconut cream pie, enhanced by the rich, decadent indulgence of warm chocolate fondue—a match made in dessert heaven! It's a recipe that's both impressive and surprisingly easy to make. I actually made it for my niece's birthday last year, and it was a total hit. Everyone was practically fighting over the last piece; it was hilarious!
The recipe is broken down into two parts: the coconut cream pie and the chocolate fondue. The pie is light, refreshing, and not overly sweet; it is the perfect counterpoint to the intense richness of the dark chocolate fondue. I've experimented with different kinds of chocolate, and for this recipe, I found that good quality semi-sweet chocolate works perfectly.
Required Equipments
- 9x13 inch baking dish
- Mixer
- Whisk
- Double boiler or heatproof bowl and saucepan
- Fondue pot or small saucepan
- Small bowls
- Spatulas
- Serving forks
Coconut-Cream-Pie-Chocolate-Fondue
This recipe combines two beloved desserts into one unforgettable treat: a creamy coconut cream pie topped with a rich, decadent chocolate fondue. It’s surprisingly easy to make and perfect for sharing with friends and family.
⏳ Yield & Time
Yield: 6 servings
Preparation Time: 45 minutes
Cook Time: 35 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat your oven to 350°F (175°C). Grease and flour your 9x13 inch baking dish. This prevents sticking, which is always a win.
- Make the Coconut Cream Pie Filling: In a large bowl, combine the sweetened condensed milk, coconut cream, eggs, and vanilla extract. Whisk until smooth and creamy. Don't overmix, though; you don't want to incorporate too much air.
- Pour the filling into your prepared baking dish. Spread it evenly. Bake for 35-40 minutes, or until the filling is set around the edges but still slightly jiggly in the center. Don't overbake!
- Let the pie cool completely at room temperature. This is super important for preventing a messy, soggy bottom. Once cool, cover it and refrigerate it for at least 2 hours (or longer, even overnight). Patience, young padawan.
- Make the Chocolate Fondue: Chop your chocolate into small pieces. This helps it melt evenly. Place the chocolate in a double boiler or heatproof bowl set over a saucepan of simmering water. Make sure the bottom of the bowl doesn't touch the water.
- Stir occasionally as the chocolate melts. Once it's completely smooth and melted, remove it from the heat. It should be luscious and oh-so-smooth.
- Serve: Cut the cooled coconut cream pie into squares. Serve it warm or cold, with a generous helping of the warm chocolate fondue poured over each slice. Use serving forks or toothpicks, whatever you fancy.
- Dip, enjoy, and repeat! This is the most important instruction. Don't be shy; this is your time to indulge. What's life without a little chocolate, right?
📝 Notes
- Make sure your eggs are at room temperature for optimal blending.
- If you dont' have a double boiler, you can melt the chocolate in a microwave in 30 second intervals, stirring between each interval. Make sure to not overheat the chocolate as it will seize and become grainy. We dont want grainy chocolate, people!
- Feel free to add a pinch of salt to enhance the flavor of both the pie and the fondue. A dash of salt can really bring the flavors to life!
🍎 Nutrition
Calories: 400
Protein: 5g
Fat: 25g
Carbohydrates: 60g
Fiber: 1g
Calcium: 100mg
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