American Pie Council

Guittard Chocolate Coconut Pie

2 cup ground Chocolate Sandwich cookie with the Cream Filling
¼ cup salty crushed almonds
5 tbs butter

Combine cookies in a food processor and grind them to a crumb. Pour them into a bowl. Grind almond in the food processor add them to the crushed cookies. Melt butter and mix it into the crumb. Press 1 ½ cups of crumb into each 9” pie pan, use the back of a spoon to form the crumb into a crust. Take an empty pie pan and press it into the pie pan with the crumb and press firmly. Remove empty pan and bake crust for 4 minutes in a 350 degree oven. Remove and let cool.

Guittard Chocolate Ganache:

10 oz Guittard Milk Chocolate Chips
6 oz Guittard Semi Sweet Chocolate chips
1 ¾ cup Heavy Cream
6 tbs Butter

Using a 2 quart sauce pan melt and warm butter and cream on low to med heat. Add both chocolates and Honey, stir gently on low to med heat until smooth. Do not be concerned about having small bits of Chocolate, you may strain Ganache to remove them. Fill pie crust 1/3 full with warm Ganache, cover with plastic and refrigerate 2 hours.

Guittard White Chocolate Coconut Filling:
1 ½ cup heavy whipping cream
7 oz Guittard white chocolate chips, Nestles works very well
12 oz cream cheese
½ cup sugar
½ cup coconut flake
2 tsp coconut flavoring

Using a heavy sauce pan bring ½ of heavy cream to a simmer, remove from heat. Add the White Chocolate and gently stir until smooth and creamy. Beat Cream Cheese and sugar with a stand mixer until smooth. Scrape the walls and beater, beat again for another minute. Mix in Chocolate mixture, mix for a minute. Whip 1 cups Heavy Cream to stiff peaks, fold in Cream Cheese mixture to the whipped cream. Fill another 1/3 of the pie, cover with plastic and refrigerate overnight.

Chocolate Pastry Cream
1 ¼ cup Sugar
¼ cup plus 2 tbs Corn Starch
2 ½ cup Whole Milk
½ cup Heavy Cream
4 lg Egg Yolks
8 tbs Guittard Cocoa Powder
1 ½ cup whipped unsweetened cream

Chocolate Pastry Cream:
Mix Sugar, Salt, Cornstarch and Cocoa Powder together in large bowl. Whisk in Egg Yolks and ¼ cup of the Milk to form a paste.
Combine 2 ¼ cups of Milk and ½ cup Heavy Cream in a heavy 3 quart sauce pan. Heat slowly until the mixture just starts to boil. Remove from the heat and whisk a small amount of the heated milk, ¼ cup, into the egg yolk paste to temper the eggs. Add the balance of the heated milk to the egg paste and whisk together. Pour mixture through a strainer and return to a clean sauce pan. Heat on med to high and stir continually until everything thickens. Pour into a bowl and cover with plastic so the plastic is touching the cream, this will keep a skin from forming on the cream. Place in the refrigerator to cool for 3 to 4 hours. Blend in enough Whipped Cream to the base to make pastry cream but thick enough to hold a pie slice. Fill the balance 1/3 of the pie. Garnish with Whipped Cream, Toasted Coconut and crushed Almonds

Andy Hilton, Davenport, Fl
2019 Professional – Guittard Chocolate