Seriously, the coolest thing about this pie is the fact that I totally made it up in my head. I mean, obviously I’ve dreamed up recipes before on this site but this wasn’t like that. I didn’t make this recipe up for the site, it was one I made up for my book, Party Girl. I was writing a scene about Thanksgiving and I wanted to hint at the fact that the character had secret baking skills (her book comes out in May and she’s a pastry chef, surprise!) and so I typed out Chocolate Cream Pie. When I edited it later I thought it wasn’t quite interesting enough so I changed it to Chocolate Coconut Cream Pie without actually checking to see if that was a real recipe. With the release of the book this week I wanted to do a recipe themed to the book and so I asked Jonathan to make my dreams of a Chocolate Coconut Cream Pie into a reality and boy did he ever. This pie is last-meal good. Each ingredient adds it’s own unique flavor but they all work together to make something magic… kind of like the characters in my book. 😉 xo, Rachel
We start by making the graham cracker crust. It’s super easy to make, but if you’re in a time crunch you can skip this step and just use store bough instead.
Pour the mixture into a pie dish and flatten it on the bottom and onto the sides of the dish, using your hands. Bake in a preheated 350 degree F oven for about 10 minutes, or until golden brown along the edges. Allow to cool completely before filling.
The next step is the coconut chocolate filling.
Place the dark chocolate chips in a large bowl and then pour the thicken coconut milk mixture directly over the chocolate.
Let that sit for a few minutes without touching it. The heat from the milk will begin to melt the dark chocolate. After about 5 minutes, whisk until evenly combined and lump free.
Pour the chocolate filling into the prepared cooled pie crust. Using a rubber spatula, spread it out into an even layer.
Cover the pie directly with plastic wrap, making sure the plastic actually touches the pie. This will prevent a skin from forming. Chill in the fridge for at least 4 hours. You want it to be super firm before cutting. Chic Tip: Make the pie up to this stage the night before!
Right before serving, make the whipped cream topping.
Top the pie with the whipped cream, spreading it with the back of a spoon. Leave about an inch border of the chocolate filling showing, so people can see what it is!
Sprinkle the top with toasted coconut.
You can place it back in the fridge until ready to cut and serve or you can cut and serve right away.
The pie will keep well-wrapped in the fridge for up to 4 days, but I don’t know if it’ll last that long in your house.
For the best flavor, serve the pie chilled.
Next time you’re looking for a decadent chocolate dessert, try making this chocolate coconut cream pie! It’s not only delicious but it’s also easy to make.
- 1 1/2 cups graham cracker crumbs (about 24 squares)
- 1/4 cup granulated sugar
- pinch of salt
- 1 stick unsalted butter (melted)
- 1/2 cup cornstarch
- 1 cup water
- 1 (14oz) can full-fat coconut milk
- 1 cup unsweetened almond milk
- 1/2 cup granulated sugar
- 12 ounces dark chocolate chips
- 1 1/2 cups heavy cream
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1 cup toasted coconut
- Preheat oven to 350 degrees F.
- To make the crust, in a large bowl mix together the graham cracker crumbs, sugar, salt and butter until evenly moistened. Pour into a pie dish and flatten onto the bottom and sides of the dish with your hands. Bake for about 10 minutes, or until golden brown at the edges. Remove from oven and allow to cool completely.
- To make the filling, in a small bowl whisk together the cornstarch and water until completely dissolved. Set aside. In a large pot set over medium heat, combine the coconut milk, almond milk and sugar. Bring to a simmer and then slowly pour in the cornstarch water mixture while whisking. Continue whisking and cooking over low until thick. Pour the chocolate chips into a large bowl, and then add the hot thickened milk over the chocolate. Allow to sit for about 5 minutes, without touching. It'll start to melt the chocolate. Whisk until completely melted and smooth.
- Pour the chocolate filling into the prepared cooled pie crust. Cover the top, directly with plastic wrap, making sure the plastic touches the filling. Chill in the fridge for at least 4 hours or overnight.
- To make the topping, beat the cream in a large bowl on high, until thickened. Add the sugar and vanilla and continue beating until soft peaks form. Do not over mix! Pour on top of the chilled pie and spread it out evenly with the back of a spoon. Top the pie with toasted coconut. Cut and enjoy! Can be wrapped and stored in the fridge until ready to serve. Pie will keep in the fridge for up to 4 days.
