Airy Chocolate Coconut Cream Pie
Elevate your dessert game with this Airy Chocolate Coconut Cream Pie—a luscious, no-fuss treat that marries rich chocolate ganache with tropical coconut cream layers. With a crisp pre-baked pie crust as its foundation, this visually stunning pie features silky dark chocolate, dreamy whipped coconut milk, and a cloud-like topping of sweetened whipped cream. A sprinkle of toasted coconut flakes and delicate chocolate shavings adds the perfect finishing touch, making it as irresistible as it is beautiful. Ideal for any occasion, this indulgent yet refreshingly light pie comes together in just 30 minutes of prep time, and its combination of textures and flavors will leave everyone at the table reaching for seconds. Whether you're a fan of chocolate, coconut, or both, this crowd-pleasing dessert is sure to become a favorite.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 piece Pre-made pie crust (9-inch)
- 6 ounces Dark chocolate
- 1.25 cups Heavy cream
- 1 cup Coconut milk (full fat)
- 1 tablespoon Granulated sugar
- 1 teaspoon Vanilla extract
- 0.5 cup Unsweetened shredded coconut
- 2 tablespoons Powdered sugar
- 1 cup Whipping cream (for topping)
- 2 tablespoons Chocolate shavings or curls (for garnish)
- 2 tablespoons Toasted coconut flakes (for garnish)
Instructions
Pre-bake the pie crust according to the package instructions, then let it cool completely.
Chop the dark chocolate into small pieces and place them in a heatproof bowl.
In a small saucepan, heat 3/4 cup of heavy cream over medium heat until it just starts to simmer (do not boil).
Pour the hot cream over the dark chocolate and let it sit for 1 minute. Stir until the chocolate is fully melted and the mixture is smooth.
Pour the chocolate mixture into the cooled pie crust, spreading it evenly. Refrigerate for 30 minutes to set.
In a mixing bowl, combine the coconut milk and granulated sugar. Whip with a hand mixer or stand mixer until slightly thickened.
Gently fold in shredded coconut and vanilla extract, then spread the coconut mixture over the set chocolate layer.
In a clean mixing bowl, whip the remaining 1/2 cup of heavy cream with powdered sugar until soft peaks form. Spread or pipe this whipped cream over the coconut layer.
Chill the pie in the refrigerator for at least 2 hours before serving.
To garnish, sprinkle toasted coconut flakes and chocolate shavings over the top of the whipped cream.
Slice, serve, and enjoy your Airy Chocolate Coconut Cream Pie!
Nutrition Facts
Calories |
4966 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 403.4 g | 517% | |
| Saturated Fat | 248.9 g | 1244% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 1222 mg | 53% | |
| Total Carbohydrate | 292.0 g | 106% | |
| Dietary Fiber | 24.6 g | 88% | |
| Total Sugars | 119.2 g | ||
| Protein | 39.3 g | 79% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 347 mg | 27% | |
| Iron | 30.5 mg | 169% | |
| Potassium | 2382 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
