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Chocolate Coconut Pie

A rich and creamy Chocolate Coconut Pie with a crunchy chocolate crust and a delightful sprinkle of coconut, perfect for family gatherings.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 8 pieces
Course: Dessert, Sweet Treat
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups chocolate cookie crumbs
  • 0.25 cups unsalted butter, melted
For the filling
  • 1 cups sweetened shredded coconut
  • 0.5 cups granulated sugar
  • 1 cups semi-sweet chocolate chips
  • 1 cups heavy cream
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 0.25 teaspoon salt

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a bowl, combine the chocolate cookie crumbs and melted butter. Mix until the crumbs are evenly coated. Press this mixture firmly into the bottom and up the sides of a 9-inch pie dish.
  3. Place the crust in the preheated oven and bake for about 10 minutes. Remove and let it cool.
  4. In a mixing bowl, combine the sweetened shredded coconut, granulated sugar, semi-sweet chocolate chips, heavy cream, eggs, vanilla extract, and salt. Stir until fully combined.
Baking
  1. Pour the filling into the cooled crust. Bake for an additional 30-35 minutes, or until the filling is set but still slightly jiggly.
Cooling
  1. Allow the pie to cool completely at room temperature before chilling it in the refrigerator for at least 2 hours to fully set.
  2. Slice into wedges, garnish with extra coconut flakes if desired, and serve chilled.

Notes

For a nutty twist, try adding crushed nuts to the crust. Keep an eye on your baking time; you'll want the pie's edges to be golden brown while the center looks set but slightly wobbly. Avoid overbeating the filling to prevent cracks after baking.