This decadent Chocolate coconut Cream pie showcases a flaky, golden crust that cradles a rich, old-fashioned chocolate custard filling, all crowned with homemade whipped cream and toasted coconut!

Note: If the chocolate custard filling sounds great but you don’t want to make a pie, spoon the custard into dessert bowls, cover with plastic wrap and chill in the refrigerator.

A classic crème pâtissière (vanilla pastry cream filling) is a creamy custard that is the perfect filling for cakes, eclairs, ...

Graham cracker crust topped with a rich chocolate custard filling. For those of us who are chocolate fans, that might be enough for dessert. But why not gild the lily? Top the custard with silky ...

This recipe was left to us by Joël Robuchon, one of the most renowned chefs of the past century. I’ve bought the books, eaten ...

For Filling: Combine all ingredients and blend on low for 2 minutes.Pour into unbaked pie crust, if desired lightly dust top with cinnamon sugar.Bake in a 325 degree F oven for 40 to 45 minutes ...

INGREDIENTS. 1/2 cup (1 stick) butter, room temperature. 1 cup sugar. 1 large egg. 1 cup evaporated milk. 1 teaspoon vanilla extract. 2 cups all-purpose flour ...

8 (4 inch) tart crusts made from French-Style Cookie Dough (recipe accompanies), fully baked For Chocolate Custard Filling: Set a rack at the middle level in the oven and heat to 350 degrees ...

Filling: 1/2 cup (1 stick) butter, room temperature. 1 cup powdered sugar. 1/2 teaspoon vanilla extract. 1 cup marshmallow crème. Cook’s notes: If desired, add 1/2 cup peanut butter to the filling.