Chocolate Coconut Cream Pie with Graham Cracker Crust
User Reviews
5
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Prep Time
15 mins
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Cook Time
25 mins
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Chill Time
6 hrs
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Total Time
6 hrs 35 mins
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Servings
6
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Calories
584 kcal
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Course
Dessert
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Cuisine
American, International
Chocolate Coconut Cream Pie with Graham Cracker Crust
Description
Chocolate Coconut Cream Pie with Graham Cracker Crust combines a crumbly, buttery graham cracker crust with a rich custard filling that blends semi-sweet chocolate chips, cocoa powder, almond milk, evaporated milk, and coconut-flavored Greek yogurt. The crust is baked first to achieve firmness and a golden color, then filled with the chocolate coconut mixture and baked again to set the filling. The addition of apricot jam in the original notes suggests a natural sweetness and slight tartness complementing the chocolate flavor.
Once baked and cooled, the pie is topped with toasted coconut flakes, whipped cream, and chocolate flakes or melted chocolate for added flavor and decorative appeal. The filling has a smooth, creamy texture balanced by the crisp crust and toasted coconut crunch.
The pie works well chilled and is suitable for serving as a rich dessert after meals. Using parchment paper in the pie dish can help with slicing and serving once the pie has set.
The crust is pressed evenly into the dish, and the use of cooking spray on a measuring cup aids in flattening the crust mixture effectively. Extras of this pie can be stored in the refrigerator for up to one week or frozen for up to two months.
Ingredients
Crust
- 6 tbsp butter room temperature, sweet
- 1 ½ cups graham cracker crumbs (11-12 full graham crackers)
Filling
- 2 tbsp butter
- 1 cup almond milk
- 1 ¼ cup chocolate chips semi-sweet
- 2 tbsp cocoa powder Hershey's Special Dark
- 7 oz evaporated milk or sub full fat coconut milk
- 2 cups Greek yogurt coconut flavored (Chobani brand
Toppings
- ½ cup coconut flakes
- Whipped Cream
- chocolate melted or flakes
Instructions
- Preheat the oven to 350°F.
For the crust
- In a food processor (or with a pastry blender), combine room temperature butter and graham crackers until they’re crumbled and butter is absorbed.
- 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.
- Bake the crust for 10-12 minutes or until golden brown. Remove from the oven and leave the oven on.
For the filling
- 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.
- Add in the cocoa powder and whisk again until combined.
- Then, turn off the heat and add in evaporated milk and coconut yogurt. Stir until it’s a silky chocolate texture.
- Pour the mixture into the baked pie crust
Bake
- Place your pie into the oven and bake for 25-30 minutes until the edges of the chocolate ganache start to harden.
- 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.
- Remove the pie from the oven and sprinkle shredded, toasted coconut around the circumference of the pie.
- 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.
- Slice and enjoy cold!
Notes
- Use cooking spray on a measuring cup to press the crust mixture evenly into the pan.
- Line the pie dish with parchment paper with handles to help remove and slice the pie easily.
- Store leftovers in the refrigerator up to one week or freeze for two months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 584 kcal
% Daily Value*
| Serving | 1 slice | |
| Calories | 584kcal | 29% |
| Carbohydrates | 56g | 19% |
| Protein | 9g | 18% |
| Fat | 38g | 58% |
| Saturated Fat | 24g | 120% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 68mg | 23% |
| Sodium | 298mg | 12% |
| Potassium | 158mg | 3% |
| Fiber | 6g | 24% |
| Sugar | 38g | 76% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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