Pie recipes don’t get any easier! This easy, four ingredient coconut chocolate pie recipe is gluten free, should be made ahead of time, and is like an almond joy in pie form. Chocolate plus coconut equals happiness in this pie.
What ingredients are in chocolate coconut pie?
- sweetened shredded coconut
- heavy cream
Oh what an ingredient list! Only good things can come from the combination of butter, coconut, heavy cream, and chocolate. Another recipe that I love to make with shredded coconut is Coconut Macaroons. Wouldn’t they be good dipped in chocolate too.
How to you make coconut pie crust?
A food processor makes quick work of creating the coconut crust. The ingredients are simple– just shredded coconut and melted butter.
Pulse half of the sweetened shredded coconut along with melted butter in the food processor. Empty it into a bowl then fold in the remaining coconut.
Press the coconut mixture firmly into the pan and spread it to the sides.
Use a pie protector like this one from Amazon to cover the edges of your coconut pie crust for the first part of the baking time. Then remove it and let the crust brown slightly for the remaining baking time.
Let the pie crust cool completely before moving on to the chocolate ganache filling.
What is a pie protector and how can I make a pie protector?
A pie protector is a homemade or purchased gadget that simply covers the edges of your pie during some or all of the bake time. It is also called a pie ring because it is a circular shaped tool that rings around the edges of your pie. It’s a nifty kitchen gadget because it prevents the edges of your crust from becoming overly browned while the rest of the pie bakes through.
If you don’t have a pie ring handy, make your own easily with a piece of aluminum foil. Cut the foil large enough that it covers your pie. Then fold it in half once and then a second time. Cut an arc such that you cut a circle just a bit larger than your pie. Now cut the circle again to make a ring about 2 to 3 inches thick. Place this aluminum foil shield on top of the edges of your pie as needed.
How do you make the chocolate pie filling?
Have you noticed how easy this pie is to make? Only four ingredients and two of them were used to make the pie crust. The heavy cream and chocolate combine to make the chocolate filling.
You are essentially making a ganache that fills the pie. This is a really deeply chocolate pie. You may want to cut the slices smaller than normal because each bite is really rich and filling.
To make a ganache, heat the cream over low heat then pour it over the chocolate. Let the mixture sit for 10 minutes then stir it until smooth.
Pour this filling into the baked coconut crust, cover with plastic wrap and refrigerate overnight, or at least 4 hours.
Let’s celebrate Pi Day!
For those of you who might enjoy another reason to eat pie, mark March 14th on your calendar and join the annual celebration of Pi Day! Somehow when you include the offering of coconut chocolate pie, celebrating the mathematical constant Pi, the ratio of a circle’s circumference (distance around the circle) to its diameter (distance across the circle—width) sounds a little more inviting.
Pi is approximately equal to 3.14, hence the date of celebration 3-14. Get it? Great! This coconut chocolate pie was made (and eaten!) in honor of my pie-loving friend who is a math professor at our alma matter.
Her mathematical brain runs circles around mine but we speak the same language when it comes to pie…or ice cream…or chocolate…you get the idea. My only wish is that I could have shared this with her in person. Happy Pi Day!
If you are craving cookies for Pi Day rather than pie, try these fun cut out cookies in the shape of the Greek letter pi.
The recipe for this coconut chocolate pie belongs to Martha Stewart. I spotted it in her book, Martha Stewart’s Pies and Tarts. Her Crisp Coconut and Chocolate Pie has a lot going for it:
- there are only four ingredients
- this pie is filled with the easiest chocolate ganache that you’ll ever make
- this is a GLUTEN FREE dessert!
- you can (and should) make this pie ahead of time so it is ideal for entertaining
- you will look like you’ve worked for hours even though the hands-on time for this pie is minimal
- this pie is phenomenal!
- 4 Tablespoons butter, softened
- 11 ounces sweetened shredded coconut (I used one package which was 5-6 cups)
- 1 1/4 cups heavy cream
- 8 ounces bittersweet chocolate, finely chopped
- Preheat the oven to 350 degrees F.
- Use a food processor to combine the butter and half of the shredded coconut. Then put the mixture in a bowl and add the rest of the coconut. I used a spatula to help incorporate the shredded coconut. Press the mixture into a pie pan. Start in the middle and press towards the edges. The base of the crust should be packed tightly but the edges can be left loose.
- Cover the edges with a pie protector or make a circle with aluminum foil to cover the edges. Bake for 10-15 minutes or until the middle of the pie starts to brown. Let me note that I baked my crust for at least 20 minutes in the first stage and the middle still had not browned—BUT the bottom of the pie crust had browned without trouble. I used a glass pie pan which likely made the difference. Take the cover off and bake for another 5-10 minutes until the edges start to brown. Let cook on a wire rack.
- Heat the cream to barely a boil in a saucepan. Pour it over the finely chopped chocolate and and let it sit for ten minutes. Then stir until the chocolate is melted and smooth. Pour the chocolate filling into the crust then refrigerate overnight.
Recipe source: Martha Stewart
Serving Size:1 slice
Amount Per Serving:Calories: 358 Total Fat: 30g Saturated Fat: 21g Trans Fat: 0g Unsaturated Fat: 8g Cholesterol: 39mg Sodium: 116mg Carbohydrates: 20g Fiber: 6g Sugar: 10g Protein: 4g
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