Chocolate Custard Pies by @nm_meiyee

1h3

12 servings

🥥

250 g

Coconut custard

🍫

100 g

Dark chocolate

🌾

170 g

All purpose flour

🍫

10 g

Cocoa powder

🍬

15 g

Sugar

🧈

90 g

Butter

💧

45 ml

Iced water

🧂

Salt

  1. Add
    • Coconut custard
    • Dark chocolate

    In a small bowl, add coconut custard and melted chocolate, mix until smooth, then set aside.

  2. Place
    • All purpose flour
    • Cocoa powder
    • Sugar

    Place flour, cocoa powder, sugar and salt into a food processor and pulse a few times to combine.

  3. Add
    • Butter

    Add cold diced butter and pulse the mixture until coarse crumbs form with some pea-sized pieces, then stop mixing.

  4. Add
    • Iced water

    Add water and pulse just until moist clumps or small balls form.

  5. Refrigerate

    Refrigerate the dough for at least 1 hour.

  6. Wrap

    Cover the dough with plastic wrap and refrigerate at least 30 mins.

  7. Roll

    Roll out the chilled pie dough.

  8. Cut

    Cut the dough into strips and lattice.

  9. Cut

    Cut out pie dough using a cookie cutter.

  10. Freeze

    Freeze for 30 minutes before baking.

  11. Preheat

    Preheat oven to 180c, bake for 16-18 minutes.

  12. Roll

    Roll out the leftover dough.

  13. Cut

    Cut out the dough with a cookie cutter.

  14. Transfer

    Carefully transfer and place the cut dough on top of the muffin tin.

  15. Bake

    Bake at 180c pre-heated oven for approximately 16-18 minutes.

  16. Cool

    Allow cookies to cool completely.

  17. Fill
    • Coconut custard
    • Dark chocolate

    Fill with chocolate custard and enjoy.

Chocolate Custard Pies by @nm_meiyee

1h3

12 servings

🥥

250 g

Coconut custard

🍫

100 g

Dark chocolate

🌾

170 g

All purpose flour

🍫

10 g

Cocoa powder

🍬

15 g

Sugar

🧈

90 g

Butter

💧

45 ml

Iced water

🧂

Salt

Preparation Steps

  1. Step 1/17

    In a small bowl, add coconut custard and melted chocolate, mix until smooth, then set aside.

    🥥Coconut custard
    🍫Dark chocolate
    🥣Mixing bowl

  2. Step 2/17

    Place flour, cocoa powder, sugar and salt into a food processor and pulse a few times to combine.

    🌾All purpose flour
    🍫Cocoa powder
    🍬Sugar
    🧂Salt

  3. Step 3/17

    Add cold diced butter and pulse the mixture until coarse crumbs form with some pea-sized pieces, then stop mixing.

    🧈Butter

  4. Step 4/17

    Add water and pulse just until moist clumps or small balls form.

    💧Iced water

  5. Step 5/17

    Refrigerate the dough for at least 1 hour.

  6. Step 6/17

    Cover the dough with plastic wrap and refrigerate at least 30 mins.

    🧻Plastic wrap

  7. Step 7/17

    Roll out the chilled pie dough.

    🥖Rolling pin

  8. Step 8/17

    Cut the dough into strips and lattice.

    🔪Knife

  9. Step 9/17

    Cut out pie dough using a cookie cutter.

    🍪Cookie cutter

  10. Step 10/17

    Freeze for 30 minutes before baking.

  11. Step 11/17

    Preheat oven to 180c, bake for 16-18 minutes.

    🧁Muffin tin

  12. Step 12/17

    Roll out the leftover dough.

    🥖Rolling pin

  13. Step 13/17

    Cut out the dough with a cookie cutter.

    🍪Cookie cutter

  14. Step 14/17

    Carefully transfer and place the cut dough on top of the muffin tin.

    🧁Muffin tin

  15. Step 15/17

    Bake at 180c pre-heated oven for approximately 16-18 minutes.

    🧁Muffin tin

  16. Step 16/17

    Allow cookies to cool completely.

  17. Step 17/17

    Fill with chocolate custard and enjoy.

    🥥Coconut custard
    🍫Dark chocolate

Composition

Ingredients

Types

Dairy, Prepared Food, Sweets, Grains, Liquids, Spices

Ingredients

Coconut custard, Dark chocolate, All purpose flour, Cocoa powder, Sugar, Butter, Iced water, Salt

Notes

Dark chocolate (melted), Butter (cold, diced), Iced water (45-50g)

Allergens

Milk, Soy, Gluten

Dietetics

Dietary regimen

Vegetarian, Pescatarian

Calories

210 kcal

Macro nutrients

Protein: 2.5g, Carbohydrates: 22g, Fat: 13g, Fiber: 1.5g, Sugars: 9g

Nutritional Information

Minerals

Sodium: 90mg, Calcium: 20mg, Iron: 1.2mg, Potassium: 110mg, Magnesium: 20mg

Vitamins

Vitamin A: 110IU, Vitamin D: 0.1µg

Preparation

Time Information

Preparation

45 minutes

Cooking

18 minutes

Overall

1 hour 3 minutes

Difficulty

Level

Hard (3/4)

Steps

17 steps

Equipments

Utensils

Mixing bowl, Rolling pin, Cookie cutter, Knife, Plastic wrap, Muffin tin

Appliances

Food processor, Oven, Freezer, Refrigerator

Type

Type

Type Of Dish

Dessert

Occasions

Halloween

Origin

Source

Platform

instagram

Original Creator

@nm_meiyee

Origin

Cuisine

American

Geographic

to inform

Various

Aspect

Texture

Flaky, Creamy, Crumbly

Flavors

Chocolatey, Sweet, Coconut

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

fridge : 3-4 days (store in an airtight container,keep chilled due to custard filling), freezer : up to 1 month (freeze unfilled baked pastry shells only,thaw before filling with custard), room temperature : up to 2 hours (unfilled baked pastry shells only, in a sealed container)