why make this recipe
This Decadent Triple-Layer Chocolate Coconut Pie is a perfect treat for chocolate lovers. Its combination of creamy chocolate filling, a crunchy graham cracker crust, and a hint of coconut makes it a delightful dessert. It’s great for special occasions, holidays, or just when you want to indulge in a sweet treat. Plus, the three layers make it look impressive, even if it’s easy to make.
how to make Decadent Triple-Layer Chocolate Coconut Pie
Ingredients :
- 1 cup whole milk
- 1 cup coconut milk
- 3/4 cup sugar
- 1 cup dark chocolate, melted
- 1 cup whipped cream
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsweetened shredded coconut
- 1/4 cup butter, melted
Directions :
- Preheat your oven to 350°F (175°C).
- In a bowl, mix graham cracker crumbs, melted butter, and shredded coconut. Press the mixture into the bottom of a pie dish to form the crust. Bake for 10 minutes.
- In a saucepan over medium heat, combine whole milk, coconut milk, and sugar, stirring until the sugar dissolves.
- Remove from heat and stir in the melted dark chocolate until smooth.
- Pour half of the chocolate mixture over the cooled crust and refrigerate for 30 minutes until set.
- Spread a layer of whipped cream over the set chocolate layer.
- Pour the remaining chocolate mixture on top and refrigerate for at least 2 hours until fully set.
- Serve chilled, garnished with extra whipped cream and shredded coconut if desired.
how to serve Decadent Triple-Layer Chocolate Coconut Pie
Serve the pie chilled. You can slice it into wedges and add extra whipped cream and shredded coconut on top for decoration. This adds a nice touch and makes it look even more appetizing.
how to store Decadent Triple-Layer Chocolate Coconut Pie
Store any leftovers in the refrigerator. Cover the pie with plastic wrap or keep it in an airtight container to keep it fresh. It should stay good for up to 3 days.
tips to make Decadent Triple-Layer Chocolate Coconut Pie
- Make sure to let the crust cool completely before pouring in the chocolate mixture. This helps it set better.
- You can use a mix of different types of chocolate for added flavor. White chocolate can also be a delicious addition.
- For extra coconut flavor, toast the shredded coconut before adding it to the pie.
variation
You could add some nuts, like almonds or walnuts, into the crust for a different texture. Another option is to use a cookie crust instead of a graham cracker crust for a unique flavor.
FAQs
Q: Can I use milk chocolate instead of dark chocolate?
A: Yes! You can use milk chocolate if you prefer a sweeter pie.
Q: How long does the pie need to set?
A: The pie needs at least 2 hours in the refrigerator to set properly, but you can leave it longer if you want.
Q: Can I make this pie ahead of time?
A: Absolutely! You can make it a day ahead and store it in the fridge until you’re ready to serve.
Decadent Triple-Layer Chocolate Coconut Pie
Ingredients
For the crust
- 1 1/2 cups graham cracker crumbs Can use a mix of cookie crumbs for variation.
- 1/4 cup butter, melted Make sure to mix thoroughly with crumbs.
- 1/2 cup unsweetened shredded coconut For enhanced flavor, consider toasting the coconut.
For the filling
- 1 cup whole milk
- 1 cup coconut milk
- 3/4 cup sugar Adjust according to sweetness preference.
- 1 cup dark chocolate, melted Can substitute with milk chocolate for a sweeter pie.
- 1 cup whipped cream Use store-bought or homemade.
Instructions
Preparation and Baking
- Preheat your oven to 350°F (175°C).
- In a bowl, mix graham cracker crumbs, melted butter, and shredded coconut. Press the mixture into the bottom of a pie dish to form the crust. Bake for 10 minutes.
Filling
- In a saucepan over medium heat, combine whole milk, coconut milk, and sugar, stirring until the sugar dissolves.
- Remove from heat and stir in the melted dark chocolate until smooth.
- Pour half of the chocolate mixture over the cooled crust and refrigerate for 30 minutes until set.
- Spread a layer of whipped cream over the set chocolate layer.
- Pour the remaining chocolate mixture on top and refrigerate for at least 2 hours until fully set.
