This Chocolate Coconut Cream Pie is a decadent dessert that combines the richness of chocolate with the tropical sweetness of coconut. The pie starts with a buttery graham cracker crust, followed by a smooth, velvety chocolate filling infused with coconut milk for extra flavor. A creamy coconut custard is layered on top, creating a perfect balance of textures and flavors. Finished with whipped cream and toasted coconut flakes, this pie is sure to satisfy any sweet tooth and transport you to a tropical paradise with every bite.
Ingredients:
For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup shredded coconut
- 1/4 cup sugar
- 6 tbsp melted butter
For the chocolate filling:
- 1 cup coconut milk
- 1 1/2 cups whole milk
- 1/2 cup sugar
- 1/4 cup unsweetened cocoa powder
- 1/4 cup cornstarch
- 4 oz semi-sweet chocolate, chopped
- 1 tsp vanilla extract
- Pinch of salt
For the coconut cream layer:
- 1 1/2 cups coconut milk
- 1/2 cup sugar
- 1/4 cup cornstarch
- 1 tsp vanilla extract
- 1/2 cup shredded coconut
For topping:
- Whipped cream
- Toasted coconut flakes
Instructions:
- Make the crust: Preheat the oven to 350°F (175°C). In a bowl, mix graham cracker crumbs, shredded coconut, sugar, and melted butter. Press the mixture into a 9-inch pie pan. Bake for 8-10 minutes, or until golden brown. Let it cool.
- Prepare the chocolate filling: In a medium saucepan, whisk together coconut milk, whole milk, sugar, cocoa powder, and cornstarch. Cook over medium heat, stirring constantly until thickened (about 5-7 minutes). Remove from heat and stir in chopped chocolate, vanilla extract, and salt until smooth. Pour the chocolate filling into the cooled crust and refrigerate for at least 2 hours.
- Prepare the coconut cream layer: In another saucepan, whisk together coconut milk, sugar, and cornstarch over medium heat. Stir constantly until the mixture thickens (about 5 minutes). Remove from heat and stir in vanilla extract and shredded coconut. Spread the coconut cream over the chocolate layer and refrigerate for another 2 hours.
- Finish the pie: Top the pie with whipped cream and sprinkle toasted coconut flakes on top. Slice and serve chilled.