How To Make Chocolate Coconut Cream Pie
A rich and chocolatey pie with a creamy coconut filling, topped with whipped cream and toasted coconut.
Serves:
Ingredients
- 1 pre-made pie crust
- 1 cup shredded coconut
- 1/2 cup sugar
- 1/4 cup cornstarch
- 1/4 tsp salt
- 1 can coconut milk
- 1/2 cup semisweet chocolate chips
- 1 tsp vanilla extract
- 1 cup whipped cream
Instructions
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Preheat the oven to 375°F. Toast the shredded coconut for 5-7 minutes, until golden brown.
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In a medium saucepan, whisk together the sugar, cornstarch, and salt. Slowly pour in the coconut milk while whisking constantly.
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Cook the coconut milk mixture over medium heat, stirring constantly, until it thickens and boils.
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Remove the coconut milk mixture from the heat and stir in the chocolate chips and vanilla extract until melted and smooth.
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Pour the chocolate coconut filling into the pre-made pie crust and refrigerate for at least 2 hours or until set.
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Once set, top the pie with whipped cream and toasted coconut.
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Serve chilled.
Nutrition
- Calories : 618kcal
- Total Fat : 38g
- Saturated Fat : 26g
- Cholesterol : 51mg
- Sodium : 313mg
- Total Carbohydrates : 70g
- Dietary Fiber : 4g
- Sugar : 44g
- Protein : 4g
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