Chocolate Coconut Cream Pie with Graham Cracker Crust

1. Preheat the oven to 350°F.

For the crust

1. In a food processor (or with a pastry blender), combine room temperature butter and graham crackers until they’re crumbled and butter is absorbed.
2. Grease a pie dish and dump crust mixture into the pie dish. Spread to form an even layer on the bottom and ¾ of the way up the sides of the pie dish.
3. Bake the crust for 10-12 minutes or until golden brown. Remove from the oven and leave the oven on.

For the filling

1. Heat a sauce pan to medium heat. Add butter and milk. Once the milk starts to bubble on the sides and butter is completely melted, add in the chocolate chips and whisk ferociously until no more chocolate chunks remain.
2. Add in the cocoa powder and whisk again until combined.
3. Then, turn off the heat and add in evaporated milk and coconut yogurt. Stir until it’s a silky chocolate texture.
4. Pour the mixture into the baked pie crust

Bake

1. Place your pie into the oven and bake for 25-30 minutes until the edges of the chocolate ganache start to harden.
2. Spread shredded coconut on a clean baking pan. Add the pan to the oven for the last 10-15 minutes of pie bake time (not on the pie) to toast the coconut.
3. Remove the pie from the oven and sprinkle shredded, toasted coconut around the circumference of the pie.
4. Once cooled to room temperature, place the pie in the refrigerator for 6 hours (or the freezer for 3). This is a MUST for the pie to set. If you slice into the pie you will have a chocolate puddle. While that might not be the worst thing in the world, it will not work.
5. Slice and enjoy cold!