Decadent Triple-Layer Chocolate Coconut Pie
This Decadent Triple-Layer Chocolate Coconut Pie features a smooth chocolate filling, crunchy graham cracker crust, and a hint of coconut, making it an impressive dessert perfect for special occasions.
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.
Notes
For an impressive serving, garnish with extra whipped cream and shredded coconut. Store leftovers in the refrigerator for up to 3 days.