Chocolate Coconut Cream Pie

There’s something undeniably mesmerizing about the combination of chocolate and coconut. These two flavors, when paired together, create a rich and indulgent experience that captivates the senses. Chocolate’s deep, velvety sweetness beautifully complements coconut’s light, tropical notes, making it a favorite in desserts worldwide. Among the various confections that celebrate this delightful duo, the Heavenly Chocolate Coconut Cream Pie stands out as an exceptional treat, perfect for those who crave a slice of bliss.

Indulge in the delightful taste of Heavenly Chocolate Coconut Cream Pie, a perfect blend of rich chocolate and creamy coconut. This decadent dessert features a crunchy chocolate cookie crust and a luscious filling made with full-fat coconut milk and heavy cream. Ideal for any celebration, it's beautifully topped with a chocolate ganache and fluffy whipped cream. Follow our step-by-step guide to impress your guests and elevate your dessert game with this stunning treat. Enjoy every blissful slice!

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Ingredients

For the Chocolate Crust:

1 1/2 cups chocolate cookie crumbs (about 24 cookies)

1/4 cup granulated sugar

1/2 cup unsalted butter, melted

For the Coconut Cream Filling:

1 can (14 oz) full-fat coconut milk

1 cup heavy cream

3/4 cup granulated sugar

1/4 cup cornstarch

1 tablespoon vanilla extract

1/2 cup sweetened shredded coconut

1/4 teaspoon salt

For the Chocolate Ganache Topping:

1 cup semi-sweet chocolate chips

1/2 cup heavy cream

For the Whipped Cream Topping:

1 cup heavy cream (chilled)

2 tablespoons powdered sugar

1 teaspoon vanilla extract

Toasted coconut flakes, for garnish

Instructions

Prepare the Chocolate Crust:

Preheat your oven to 350°F (175°C). In a medium bowl, combine the chocolate cookie crumbs, granulated sugar, and melted butter. Stir until well mixed. Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. Bake for 8-10 minutes, then remove from oven and let it cool completely.

Make the Coconut Cream Filling:

In a medium saucepan, whisk together the coconut milk, heavy cream, sugar, cornstarch, vanilla extract, shredded coconut, and salt. Cook over medium heat, stirring constantly until the mixture thickens and comes to a gentle boil, about 5-7 minutes. Once thickened, remove from heat and allow to cool slightly before pouring it into the prepared chocolate crust. Spread evenly and refrigerate for at least 3 hours, or until set.

Prepare the Chocolate Ganache Topping:

In a small saucepan, heat the cream over medium heat until it begins to simmer. Remove from heat and add the chocolate chips. Let it sit for about 2 minutes, then stir until completely melted and smooth. Allow the ganache to cool slightly before pouring it over the set coconut cream filling. Return the pie to the refrigerator for an additional hour to set the ganache.

Make the Whipped Cream Topping:

In a large mixing bowl, whip the chilled heavy cream, powdered sugar, and vanilla extract using an electric mixer until soft peaks form. Be careful not to overwhip.

Assemble the Pie:

Once the ganache has set, remove the pie from the refrigerator. Spread the whipped cream evenly over the top of the pie. Garnish with toasted coconut flakes. Slice, serve, and enjoy every creamy, chocolatey bite!

Prep Time: 30 minutes | Total Time: 4 hours (including cooling time) | Servings: 8 slices