Chocolate Coconut Custard Pie
No need for a pastry shell, this luscious dessert bakes up in a pie plate, forming layers with a custardy center and a coconut layer on top. The edges are crisp and addictively good. Cut into wedges and serve dusted with confectioner’s sugar over top. Uses [KitchenAid® K150 Blender](https://www.kitchenaid.com/countertop-appliances/blenders/blender-products/p.k150-3-speed-ice-crushing-blender.ksb1325pa.html).
Ingredients
Confectioners' sugar (for garnish)
2 tsp pure vanilla extract
1 large egg
3 Tbsp unsalted butter (melted)
3/4 cup unsweetened, finely shredded coconut
1/2 cup heavy whipping cream
1 cup whole milk (or 2%)
1/4 tsp freshly ground nutmeg
1/2 tsp fine sea salt
3 Tbsp cocoa powder
1/3 cup all-purpose flour
3/4 cup superfine sugar
Step by step
Special Equipment: 9-inch glass or ceramic pie plate; small bowl; whisk
Position an oven rack in the center of the oven and preheat the oven to 325ºF/160ºC. Grease a 9-in/23-cm glass or ceramic pie plate with softened butter. Set aside.
In a small bowl, whisk together the sugar, flour, cocoa powder, salt, and nutmeg.
Place the milk, cream, coconut, melted butter, egg, and vanilla in a blender. Blend on speed 3 until blended and smooth, about 20 seconds. Add the sugar mixture and blend on speed 1 just until the dry ingredients are absorbed, about 10 seconds. Scrape down the sides of the blender container.
Pour the mixture into the prepared pan. Bake until it is puffed and set in the center, 35 to 40 minutes. Transfer to a wire rack and cool for at least 20 minutes before serving. Cut into wedges and garnish with a dusting of powdered sugar.