Chocolate and Coconut Pie
Indulge in the decadent combination of rich chocolate and tropical coconut with this Chocolate and Coconut Pie. Featuring a buttery, toasted coconut crust that’s naturally gluten-free, this dessert is the perfect marriage of texture and flavor. The creamy chocolate filling, made with velvety semisweet chocolate chips and a hint of vanilla, melts in your mouth with every bite. Quick and easy to prepare in just 20 minutes, this pie is baked to perfection and chilled for a silky finish. Top it off with a dusting of powdered sugar and a dollop of whipped cream for an elegant touch. Whether you’re entertaining guests or treating yourself, this crowd-pleasing dessert offers a luxurious twist on classic chocolate pies, perfect for any occasion.
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 150 grams Shredded coconut (unsweetened)
- 60 grams Butter (unsalted, melted)
- 2 large Eggs
- 200 grams Semisweet chocolate chips
- 240 ml Heavy cream
- 1 teaspoon Vanilla extract
- 1 tablespoon Powdered sugar (optional for garnish)
- 100 grams Whipped cream (optional for serving)
Instructions
Preheat your oven to 180°C (350°F).
In a medium bowl, mix together the shredded coconut and melted butter until well combined.
Press the coconut mixture firmly into the bottom and up the sides of a 9-inch (23 cm) pie dish to form an even crust.
Bake the crust in the preheated oven for 10–12 minutes, or until lightly golden. Remove from the oven and set aside to cool completely.
In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat immediately.
Add the chocolate chips to the hot cream and let sit for 2 minutes, then whisk until smooth and shiny.
In a separate bowl, whisk the eggs and vanilla extract together. Gradually add the chocolate mixture to the eggs, whisking constantly to combine.
Pour the chocolate filling into the cooled coconut crust.
Bake the pie in the oven for 12–15 minutes, or until the edges are set but the center still jiggles slightly. Remove from the oven and let the pie cool at room temperature for 1 hour, then refrigerate for at least 2 hours or until completely set.
Before serving, garnish with a dusting of powdered sugar and a dollop of whipped cream, if desired.
Slice and serve chilled. Enjoy!
Nutrition Facts
Calories |
462 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.8 g | 51% | |
| Saturated Fat | 27.7 g | 139% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 39 mg | 2% | |
| Total Carbohydrate | 21.7 g | 8% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 16.6 g | ||
| Protein | 5.0 g | 10% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 45 mg | 3% | |
| Iron | 1.7 mg | 10% | |
| Potassium | 209 mg | 4% | |
*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.
