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.
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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)
Directions
Step 1
Preheat your oven to 180°C (350°F).
Step 2
In a medium bowl, mix together the shredded coconut and melted butter until well combined.
Step 3
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.
Step 4
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.
Step 5
In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat immediately.
Step 6
Add the chocolate chips to the hot cream and let sit for 2 minutes, then whisk until smooth and shiny.
Step 7
In a separate bowl, whisk the eggs and vanilla extract together. Gradually add the chocolate mixture to the eggs, whisking constantly to combine.
Step 8
Pour the chocolate filling into the cooled coconut crust.
Step 9
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.
Step 10
Before serving, garnish with a dusting of powdered sugar and a dollop of whipped cream, if desired.
Step 11
Slice and serve chilled. Enjoy!
Nutrition Facts
| Serving size | (861.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3693.1 |
| Total Fat 323.0g | 0% |
| Saturated Fat 224.6g | 0% |
| Cholesterol 851.5mg | 0% |
| Sodium 314.7mg | 0% |
| Total Carbohydrate 171.4g | 0% |
| Dietary Fiber 37.3g | 0% |
| Total Sugars 129.2g | |
| Protein 38.8g | 0% |
| Vitamin D 82IU | 0% |
| Calcium 290.5mg | 0% |
| Iron 13.4mg | 0% |
| Potassium 1427.2mg | 0% |
Source of Calories