Directions

Step 1: Prepare the Chocolate Crust

1. Combine Dry Ingredients: In a food processor, add 165g all-purpose flour, 10g cocoa powder, 15g sugar, and a pinch of salt. Pulse a few times to mix.

2. Add Butter: Add the 90g cold diced butter to the processor. Pulse until the mixture resembles coarse crumbs with some pea-sized pieces.

3. Add Water: Gradually add 45-50g iced water while pulsing until the dough begins to form moist clumps or small balls. Do not overmix.

4. Chill the Dough: Transfer the dough onto a piece of plastic wrap, shape into a disk, wrap tightly, and refrigerate for at least 1 hour (or overnight).

Step 2: Prepare the Regular Crust (Optional for Decoration)

1. Follow the same steps as above for the regular crust, omitting the cocoa powder.

Step 3: Prepare the Chocolate Custard Filling

1. Melt Chocolate: In a saucepan or microwave-safe bowl, melt 100g dark chocolate and 1 tablespoon coconut oil together until smooth. Allow it to cool to room temperature.

2. Mix with Custard: In a mixing bowl, combine 200g coconut custard with the melted chocolate mixture. Stir until smooth and well combined. Set aside.

Step 4: Assemble the Pie

1. Preheat Oven: Preheat your oven to 200°C (390°F).

2. Preheat Oven: Preheat your oven to 200°C (390°F).

3. Line the Tart Mold: Carefully place the rolled dough into your tart molds or pie dish, pressing gently to fit and trimming any excess dough.

4. Prepare Decorations: Roll out the regular crust dough (if using) and use cookie cutters to cut out decorative shapes like pumpkins or leaves.

5. Brush with Milk: Lightly brush the decorative pieces with milk for a golden finish (optional).

6. Freeze Before Baking: Place the pie crust and decorations in the freezer for 20 minutes before baking to prevent shrinkage.

Step 5: Bake the Crust

1. Bake at High Temperature: Bake the crust at 200°C (390°F) for 15 minutes.

2. Reduce Temperature: Lower the oven temperature to 180°C (356°F) and continue baking for an additional 10-15 minutes or until the crust is firm and slightly golden.

3. Cool Completely: Remove from the oven and let the crust cool completely on a wire rack.

Step 6: Fill and Decorate

1. Add the Filling: Once the crust is completely cooled, fill it with the prepared chocolate custard filling, spreading it evenly.

2. Add Decorations: Place the baked decorative crust pieces on top of the filling.

3. Garnish: Optionally, top with whipped cream, chocolate shavings, or sprinkles for extra flair.

Step 7: Serve

1. Chill: Refrigerate the pie for at least 30 minutes to set the filling before slicing.

2. Enjoy: Slice and serve your Chocolate Custard Cream Pie chilled or at room temperature.