Chocolate Coconut Cream Pie

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:

  1. 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.
  2. 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.
  3. 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.
  4. Finish the pie: Top the pie with whipped cream and sprinkle toasted coconut flakes on top. Slice and serve chilled.

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