Chocolate Coconut Cream Pie
Kick your regular coconut cream pie up a notch with this delicious chocolate coconut cream pie. Swap that pastry crust with an easy graham cracker crust and then add a layer of decadent bittersweet chocolate ganache. A creamy coconut cream filling is layered on top and the whole pie is finished off with fresh whipped cream and toasted coconut.
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Servings: 10 slices
Calories: 622kcal
Ingredients
Graham Cracker Crust
- 1 ½ cups graham cracker crumbs about 12 full graham cracker sheets
- ¼ cup brown sugar packed
- 7 tablespoon unsalted butter melted
Chocolate Ganache
- 6 oz bittersweet chocolate
- ¾ cup heavy whipping cream
- 2 tablespoon unsalted butter room temperature
Coconut Cream Filling
- 4 large egg yolks
- ¼ cup cornstarch
- ½ cup granulated sugar
- 1 cup half and half
- 1 14 oz can unsweetened coconut milk
- ½ teaspoon kosher salt
- 3 tablespoons unsalted butter cubed
- 1 teaspoon vanilla extract
- 1 cup sweetened shredded coconut
Whipped Cream
- 1 ½ cups heavy whipping cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla
Instructions
Graham Cracker Crust
- Preheat the oven to 350 degrees Fahrenheit.
- Crush the graham crackers using a food processor or place in a zip top bag and crush them using a rolling pin.
- Combine the crushed graham crackers, brown sugar and melted butter and stir well.
- Pour the crumbs into a 9 in pie plate (with at least 2-inch sides) and press into the bottom and up the sides using fingers or the bottom of a glass to press it down tightly.
- Bake the crust for 8 minutes. Cool on a wire rack.
Chocolate Ganache
- In a medium heatproof bowl, add the finely chopped chocolate and butter and set aside.
- In a small saucepan, heat the heavy cream over medium heat until small bubbles form at the edge of the pan, stirring occasionally.
- Pour the hot cream over the chocolate and butter and place a plate or plastic wrap over the bowl. Let it sit for about 3-4 minutes.
- Remove the plastic wrap/plate and stir the cream and chocolate until the chocolate is completely melted.
- Pour the ganache into the baked graham cracker crust and refrigerate for 1 hour to allow the ganache to harden before adding the coconut cream filling.
Coconut Cream Filling
- While the ganache is chilling, whisk the egg yolks and cornstarch together in a medium bowl and set aside.
- Combine the coconut milk, half-and-half, sugar, and salt in a medium saucepan over medium heat. Bring to a boil while whisking occasionally.
- Carefully remove about ½ cup of the mixture and slowly whisk into the egg yolk/cornstarch mixture while constantly whisking until the egg yolks and milk are combined.
- Reduce the heat to medium-low and slowly pour the egg yolk mixture back into the milk. Stir constantly until the mixture thickens, about 1-2 minutes.
- Remove from the heat and stir in the shredded coconut, butter, and vanilla. Place a piece of plastic wrap on top of the filling, pressing it onto the filling to keep from forming a skin.
- Allow the filling to cool for at least 30 minutes. Once cooled slightly, pour the filling on top of the ganache. Place plastic wrap directly onto the surface of the filling and refrigerate for at least 4 hours or overnight.
Whipped Cream
- Beat together heavy cream, powdered sugar and vanilla until stiff peaks form.
Notes
- The pie should be covered and refrigerated and will last 2-3 days.
- See the post for important tips!
- Coconut Cream Filling adapted from Sally's Baking Addiction.
Nutrition
Calories: 622kcal