Molly Yeh’s Chocolate Coconut Silk Pie | Girl Meets Farm | Food Network

Molly Yeh’s Chocolate Coconut Silk Pie | Girl Meets Farm | Food Network

This pie is inspired by a supermarket bakery chocolate silk pie, but instead of a traditional pie crust Molly uses sweet cinnamon bear-shaped grahams. She also adds coconut to this version as a nod to her dad’s most famous pie, his coconut cream pie, so this is not just any old chocolate silk pie.
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Cookbook author, food blogger and Midwest transplant Molly Yeh embraces her country life and makes dishes inspired by her Jewish and Chinese heritage — with a taste of the Midwest, too.

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Chocolate Coconut Silk Pie
Recipe courtesy of Molly Yeh
Level: Easy
Total: 4 hr 40 min (includes cooling and chilling time)
Active: 50 min
Yield: 8 servings

Ingredients

Crust:
Nonstick cooking spray, for the pie pan
1 1/2 cups (120 grams) cinnamon teddy bear shaped graham crackers
5 tablespoons (50 grams) unrefined coconut oil, room temperature
Pinch kosher salt
1/4 cup unsweetened shredded coconut

Pie:
2 1/3 cups (559 grams) chilled heavy cream
1/3 cup (45 grams) powdered sugar
3 large eggs
3/4 cup (150 grams) granulated sugar
1/4 teaspoon kosher salt
8 ounces (226 grams) bittersweet chocolate, finely chopped
1 teaspoon pure vanilla extract
1/2 teaspoon coconut extract
1/2 cup (113 grams) unsalted butter, at room temperature
2 tablespoons (26 grams) unrefined coconut oil, at room temperature
2 tablespoons sour cream
1/4 cup (23 grams) toasted coconut flakes, for garnish

Directions

For the crust: Preheat the oven to 325 degrees F. Grease a 9-inch metal pie pan and set it aside.
In a food processor, combine the teddies with the coconut oil and salt and pulse until the mixture is sandy and starts to clump together. Add the coconut and pulse just a couple more times to evenly distribute it. Press the mixture firmly into the bottom and sides of the pan.

Bake until set; start checking at 15 minutes. Let cool.

For the pie: Whip the chilled heavy cream and powdered sugar together in a large bowl with a hand mixer until medium stiff peaks appear. Gently divide half to a large bowl, then cover both bowls with plastic and refrigerate.

Combine the eggs, granulated sugar, and salt in a large heatproof bowl set over a saucepan filled with 1 inch lightly simmering water. Whisk the mixture until it is thickened and registers 145 degrees F, 6 to 7 minutes. Remove from the double boiler and stir in the chopped chocolate until melted and smooth, then whisk in the vanilla and coconut extract. Cool to room temperature.

Beat the butter and coconut oil in the bowl of a stand mixer fitted with the paddle until light and smooth, about 1 minute. Add the chocolate and egg mixture and beat on high until smooth and shiny, 1 to 2 minutes. Fold in half the whipped cream in thirds, until no white streaks appear. Spread into the cooled crust.

Remove the reserved bowl of whipped cream from the fridge, then add the sour cream and whisk briefly until combined. Spread the whipped cream over top of the chocolate filling and chill until the filling is set, about 3 hours.

To serve, sprinkle with the toasted coconut flakes.

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Molly Yeh’s Chocolate Coconut Silk Pie | Girl Meets Farm | Food Network