Coconut Chocolate Pudding Pie (Print-Friendly Format)

Creamy chocolate and coconut on an Oreo crust, topped with almonds and whipped cream for a luscious dessert.

# Required Ingredients:

→ Crust

01 - 30 whole Oreo cookies
02 - 46 grams sliced almonds
03 - 23 grams sweetened shredded coconut
04 - 84 grams unsalted butter, melted

→ Filling

05 - 633 milliliters whole milk
06 - 4 large egg yolks
07 - 100 grams granulated sugar
08 - 43 grams cornstarch
09 - 1 teaspoon vanilla extract
10 - 0.5 teaspoon salt
11 - 57 grams unsweetened baking chocolate, melted
12 - 70 grams sweetened shredded coconut

→ Topping

13 - Whipped cream, for garnish
14 - Toasted sliced almonds, for garnish
15 - Toasted shredded coconut, for garnish

# How to Make It:

01 - Preheat oven to 175°C. Combine Oreo cookies, sliced almonds, and shredded coconut in a food processor and blend until fine crumbs form. Transfer the mixture to a medium bowl and mix in melted butter. Press evenly onto the base and up the sides of a pie plate. Bake for 20 minutes, or until set. Allow to cool.
02 - In a saucepan, whisk together milk, egg yolks, granulated sugar, cornstarch, vanilla extract, and salt. Place over medium heat, whisking constantly until mixture begins to thicken, about 5 minutes. Remove from heat.
03 - Divide the custard equally between two bowls. Stir the melted baking chocolate into one half to create chocolate custard. Mix sweetened shredded coconut into the other half to form coconut custard.
04 - Spread the coconut custard uniformly over the cooled crust. Gently layer the chocolate custard on top. Cover with plastic wrap, pressing directly onto the surface to prevent a skin from forming.
05 - Place the pie in the refrigerator and chill until fully set, for at least 2 hours or preferably overnight.
06 - Before serving, top with whipped cream and sprinkle with toasted sliced almonds and toasted coconut. Slice and serve chilled.

# Additional Information:

01 - To toast sliced almonds and coconut, spread them on a baking sheet and bake at 175°C for several minutes, monitoring closely to prevent burning.
02 - For optimal texture, allow the pie to chill overnight before serving.
03 - Store leftovers in the refrigerator, covered, for up to 3 days.

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