John Torode chocolate & coconut pie

John Torode chocolate & coconut pie

This recipe by John Torode will be a winner whether you're the host or bringing a plate.

By , 21 September 2015
John Torode chocolate & coconut pie
  • Ready in: 60 mins
  • Serves: 16
  • Price: 53p per serving
Nutritional Info
Each 133g serving contains
  • Fat 30.6
  • Sat Fat 17.3
  • Sugar 41.2
  • Salt 0.53
  • Cals 531
of your reference intake.
Typical energy values per 100g: 1671kJ/399kcal.
  • 350g digestive biscuits
  • 120g butter, melted
  • 55g desiccated coconut
  • 200g milk chocolate
  • 200g dark chocolate
  • 250ml double cream
  • 180ml milk
  • 100g soft light brown sugar
  • 4 egg yolks
  • 150ml coconut liqueur, such as Malibu
  • 40g cornflour
  • 220g caster sugar
  • 4 egg whites
  • 1/2 tsp cream of tartar
  • Place the biscuits, butter and 25g of the coconut in a food processor and blitz to crumbs. Press into a 23cm fluted tart tin, making sure the crumbs cover the base and sides. Chill.

  • Break all the chocolate into pieces. Put in a pan with the cream, milk and brown sugar. Slowly heat over a low heat, stirring, until melted and thick.

  • In a large bowl, beat the egg yolks with the liqueur and cornflour. Set over a pan of gently simmering water, making sure the water doesn't touch the bowl. Pour the chocolate mixture into the bowl, then stir for 5 minutes or until thick. Take off the heat and leave to cool for 10 minutes, stirring continuously.

  • Pour into the biscuit case. Sprinkle with the remaining coconut and chill for at least 1 hour.

  • Put the caster sugar and 60ml water in a pan. Boil for 5 minutes (don't stir) until the mixture is a light caramel colour. Take off the heat and leave to cool for 3 minutes.

  • Meanwhile, whisk the egg whites with the cream of tartar until they form stiff peaks. Slowly drizzle the caramel into the egg whites while beating, then beat until shiny.

  • Preheat the oven to 220C/200C Fan/Gas 7. Spoon the meringue over the chocolate filling. Bake for 3 minutes or until the meringue starts to colour.