Chocolate Coconut Pie
Indulge in the rich, tropical decadence of this Chocolate Coconut Pie—a dessert that combines the velvety allure of semi-sweet chocolate with the nutty crunch of toasted coconut. This no-fuss recipe begins with a buttery graham cracker and shredded coconut crust, baked to golden perfection for a hint of crispiness. The luscious chocolate filling, made with melted chocolate chips and silky heavy cream, is poured into the crust and chilled until irresistibly smooth and firm. A touch of vanilla enhances the depth of flavor, while optional garnishes of fluffy whipped cream and toasted coconut add a playful texture and visual appeal. Ready in just 30 minutes of hands-on prep and perfect for dinner parties or special occasions, this crowd-pleasing pie is as easy as it is elegant. Serve it chilled, and watch as the combination of chocolate and coconut delights your taste buds with every bite!
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 0.5 cups Unsweetened shredded coconut
- 6 tablespoons Salted butter, melted
- 1.5 cups Semi-sweet chocolate chips
- 1.25 cups Heavy cream
- 1 teaspoon Pure vanilla extract
- 1 cup Sweetened whipped cream (optional, for garnish)
- 0.25 cups Toasted shredded coconut (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C).
In a medium bowl, combine the graham cracker crumbs, unsweetened shredded coconut, and melted butter. Mix until the crumbs are evenly moistened.
Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish to form the crust.
Bake the crust in the preheated oven for 8-10 minutes, or until it is lightly golden and fragrant. Remove from the oven and allow it to cool completely.
Meanwhile, prepare the chocolate filling. Place the semi-sweet chocolate chips in a heatproof bowl.
In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Do not let it boil.
Pour the hot cream over the chocolate chips and let it sit for 2-3 minutes to melt the chocolate.
Add the vanilla extract and whisk the mixture until smooth and glossy.
Pour the chocolate filling into the cooled pie crust, spreading it evenly with a spatula.
Refrigerate the pie for at least 4 hours, or until the filling is set and firm.
Before serving, garnish the pie with sweetened whipped cream and toasted shredded coconut if desired.
Slice, serve, and enjoy your Chocolate Coconut Pie!
Nutrition Facts
Calories |
545 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.0 g | 53% | |
| Saturated Fat | 25.7 g | 129% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 76 mg | 25% | |
| Sodium | 209 mg | 9% | |
| Total Carbohydrate | 42.9 g | 16% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 27.7 g | ||
| Protein | 4.7 g | 9% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 27 mg | 2% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 96 mg | 2% | |
*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.
