Chocolate is one of life’s undeniable delights; there are few things as luxurious as that first rich, tantalizing bite of a chocolate pie.
Since this is such a decadent dessert, start with a sliver of this rich dark chocolate and coconut pie. It is especially wonderful loaded with fresh fruit and a hot cup of coffee.
Despite its fancy appearance, this dessert is really an simple icebox pie at heart.
And it’s GLUTEN-free and GRAIN-free, and it can easily be DAIRY-free, as well.
The pie requires only four ingredients – butter, chocolate, cream (or coconut milk), and shredded coconut. It is very easy and makes up in a hurry (20 minutes or less).
Coconut Crust Chocolate Pie
- 1 package 10-12 oz. shredded, UN-sweetened coconut
- 6 TBSP. butter (preferably organic), softened
Chocolate Pie Filling Ingredients:
- 1 1/4 c. heavy cream (OR for dairy allergies, sub 1 1/4 c. coconut milk fat – Native Forest)
- 8 ounces of 60% dark chocolate, finely chopped or broken
- 1/2 tsp. of sea salt
- Preheat the oven to 350°F.
- Melt the butter on low in a small saucepan.
- In a medium-sized bowl, thoroughly mix the unsweetened shredded coconut with the melted butter.
- Place a 9-inch pie plate on a parchment-lined rimmed baking sheet.
- Press coconut mixture into bottom and up sides of pan to form crust, leaving top edges loose and fluffy.
- Place a foil ring over edge to prevent burning.
- Bake until center begins to brown, 10 to 15 minutes
- Lastly, remove foil and bake until edges are browned, 4 to 5 minutes more.
Toasting the coconut gives it a rich, nutty flavor and its wonderful crunchy-chewy texture.
Chocolate Pie Filling Directions:
- Bring cream (or coconut milk) just to a boil in a small saucepan
- Stir sea salt and broken chocolate into the saucepan.
- Let sit 5 minutes, then stir until chocolate is completely melted and mixture is combined.
- Pour into the crispy coconut crust.
- Refrigerate until filling is set, 1 hour or up to 1 day.
And did I mention our favorite way is with lots of fresh, ripe strawberries or raspberries to compliment the crazy-richness of this pretty pie.
Whipped cream would be amazing, too!
The filling is so rich, smaller slices would be perfectly in order.
It easily serves 8 happy persons with a second piece or 16 individual singles! [Cut pie into quarters, and then each quarter into 4ths].
“There are only two kinds of pie I like: hot and cold.” ~My husband
If you’ve been encouraged or informed by something you’ve read here at Deep Roots, please consider liking my page on Facebook, joining us on Pinterest, or subscribing to the helpful email resources. Thank you!
Thanks for reading!