Chocolate Coconut Cream Pie
Indulge in the decadent layers of this Chocolate Coconut Cream Pie, a dessert that perfectly balances rich, silky chocolate with the tropical allure of coconut. Featuring a buttery graham cracker crust, a velvety chocolate-coconut custard filling, and a fluffy cloud of homemade coconut whipped cream, this pie is a showstopper for any occasion. Toasted sweetened coconut provides a delightful crunch, while optional dark chocolate curls add an extra dose of elegance. With its luscious texture and irresistible flavor, this pie is an easy yet impressive treat ideal for chocolate and coconut lovers alike. Perfect for holidays, gatherings, or simply satisfying your sweet tooth, this no-fail recipe will quickly become a family favorite.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 2 tablespoons Granulated sugar
- 6 tablespoons Salted butter, melted
- 1.5 cups Coconut milk (full fat, canned)
- 1 cup Whole milk
- 0.5 cup Granulated sugar
- 5 tablespoons Cornstarch
- 4 large Egg yolks
- 6 ounces Dark chocolate, chopped
- 3 tablespoons Unsalted butter, cut into cubes
- 1.5 teaspoons Vanilla extract
- 2 tablespoons Powdered sugar
- 1.25 cups Heavy whipping cream
- 0.5 cup Sweetened shredded coconut, toasted
- 2 tablespoons Dark chocolate shavings or curls (optional for garnish)
Instructions
Preheat your oven to 350°F (175°C). In a medium mixing bowl, combine graham cracker crumbs, 2 tablespoons of sugar, and melted butter until the mixture holds together when pressed.
Press the graham cracker mixture firmly into the bottom and up the sides of a 9-inch pie dish. Bake for 7-10 minutes until lightly golden. Remove from the oven and let cool completely.
In a medium saucepan, whisk together coconut milk, whole milk, 1/2 cup sugar, and cornstarch. Place the saucepan over medium heat and cook, stirring continuously, until the mixture thickens and bubbles, about 5-7 minutes.
In a separate bowl, lightly whisk the egg yolks. Slowly pour about 1/2 cup of the hot milk mixture into the yolks while whisking to temper them.
Return the tempered yolk mixture to the saucepan and cook for another 2 minutes, whisking constantly, until the custard is thick and smooth.
Remove from heat and stir in the chopped dark chocolate, butter, and vanilla extract until completely melted and incorporated.
Pour the chocolate filling into the cooled crust. Smooth the top with a spatula, then cover the pie with plastic wrap pressed lightly against the surface to prevent a skin from forming. Refrigerate for at least 4 hours or until set.
Once the pie is chilled, prepare the coconut whipped cream. In a large mixing bowl, use a hand mixer or stand mixer to beat the heavy cream and powdered sugar on high speed until soft peaks form.
Spread the whipped cream evenly over the chocolate filling, or pipe it decoratively if preferred.
Sprinkle the toasted coconut evenly over the top of the whipped cream. Garnish with dark chocolate shavings or curls if desired.
Slice, serve, and enjoy your Chocolate Coconut Cream Pie!
Nutrition Facts
Calories |
6399 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 447.7 g | 574% | |
| Saturated Fat | 301.7 g | 1508% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1350 mg | 450% | |
| Sodium | 1996 mg | 87% | |
| Total Carbohydrate | 541.1 g | 197% | |
| Dietary Fiber | 33.6 g | 120% | |
| Total Sugars | 318.7 g | ||
| Protein | 56.9 g | 114% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 685 mg | 53% | |
| Iron | 41.0 mg | 228% | |
| Potassium | 2920 mg | 62% | |
*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.
