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 crust 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 –
- cream (or coconut milk)
- 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. (or approx. 3 3/4 – 4 cups) 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].
Yum! I have never seen this cocoanut, I am going to have to look for it. I have another recipe I could use it in as well. Have a blessed Sabbath,
Delicious looking pie! What also caught my attention was the woven pot-holder. We have many of those made with loving fingers in our home too 🙂
Wow, this look DELICIOUS! Gorgeous photos too. Can’t wait to try this as I am a lover of rich desserts! 🙂
This looks really yummy!! And I like the fact that it doesn’t have any sugar in it, other than what is in the chocolate. =) Thanks for sharing the recipe!
Looks and sounds delicious! I’ll have to try this sometime. 🙂
Wow..that looks great…makes me hungry just looking at the pictures….!!!!
That looks so delicious!
I can not wait to try this. Thank you for linking up with this amazing recipe. If you didnt know I LOVE coconut!! hugs
Looks very delicious.
Thank you for sharing the recipe.
Regards and best wishes
I’m enjoying your blog immensely! When it arrives in my email box, it feels similar to a visit from my sister. My mothers two favorite things, chocolate and coconut in one dessert. She’ll be happy to see me drive up!
and a question. Is the sentence in your profile a quote from somewhere or merely words of wisdom you are sharing with us? ( The habits of the home in one generation become the morals of society in the next.)
Trying this today 🙂
I’ve made a similar pie but use 8 oz of cream cheese instead of the cream. Wonder what effect would be using the cream and the cream cheese…may be made this weekend. Have lots of raw cream in my house, along with some fabulous locally made cream cheese!
Whoa! Rachel, that sounds so wonderful…raw cream! Yes, I would opt for a softer version as well and love anything raw. Since the filling’s not baked, it would be so, so good for you!! Great alternative idea 🙂
Rachel @ day2day joys
Yummy Jacqueline! This looks super good and super healthy! And thank you so much for linking up at Healthy 2day Wednesdays each and every week!
Leah from TheCalmAfterTheStorm14.blogspot.com
This. Looks. A. maaa.zinggg. I think I will make this for tomorrow nights bible study that we are hosting! 🙂 Thank you!
Have a blessed weekend!
The pie looks so yummy! You mention using coconut milk for dairy sensitivities– but what do you use to make the crust also dairy free?
I use butter because some think OG butter has very little of the lactose of dairy products, but others want to use a true ssubstitute. Here is a list: http://www.eatingwithfoodallergies.com/dairysubstitutes.html Hope this helps!
This sounds really good. What is the type of chocolate used? I.e. is unsweetened baking chocolate, sweet chocolate bar, semi-sweet, etc.?
Jessica made this to go with our dinner tonight–it was delicious!! We made it with the coconut milk cream and dark organic chocolate chips–thanks so much for sharing:)
great looking forward to trying it!
I would love a piece of the pie when it is baked if you can arrange it! lol Enjoy!
What would the dry measurement be for the coconut? I’m where we use metric so how much is 10-12 ounces of coconut?
Can I use dark chocolate chips?
MLB, I found this: I hope it helps! ~J
https://www.amazon.com/ask/questions/Tx1AULKW6NZJTBY I just use the whole 12 oz bag, so I didn’t measure! And yes to the dark chocolate chips! Sounds wonderful!! Enjoy! 😀
Wonder if a lemon twist on this would work? Any suggestions?!
Ooh, Rachel, that sounds amazing! I wonder if you could add some lemon zest to the recipe. I wonder if it would tend to burn during the baking, though.
Or maybe drizzle the finished crust with lemon juice containing a bit of lemon zest for color and a pop of flavor.
Let me know if you try it an how it turns out!