Totally Easy Show-Off Coconut Crust Chocolate Pie

Chocolate is one of life’s undeniable delights; there are few things as luxurious as that first rich, tantalizing bite of a chocolate pie.

Since this is such a decadent dessert, start with a sliver of this rich dark chocolate and coconut crust pie. It is especially wonderful loaded with fresh fruit and a hot cup of coffee.

Despite its fancy appearance, this dessert is really an simple icebox pie at heart.

And it’s GLUTEN-free and GRAIN-free, and it can easily be DAIRY-free, as well.

The pie requires only four ingredients –

butter
chocolate
cream (or coconut milk)
shredded coconut

It is very easy and makes up in a hurry (20 minutes or less).

Coconut Crust Chocolate Pie

Crust Ingredients:

• 1 package 10-12 oz. (or approx. 3 3/4 – 4 cups) shredded, UN-sweetened coconut

• 6 TBSP. butter (preferably organic), softened

Chocolate Pie Filling Ingredients:

• 1 1/4 c. heavy cream (OR for dairy allergies, sub 1 1/4 c. coconut milk fat – Native Forest)

• 8 ounces of 60% dark chocolate, finely chopped or broken

• 1/2 tsp. of sea salt

Crust Directions:

• Preheat the oven to 350°F.

• Melt the butter on low in a small saucepan.

• In a medium-sized bowl, thoroughly mix the unsweetened shredded coconut with the melted butter.

• Place a 9-inch pie plate on a parchment-lined rimmed baking sheet.

• Press coconut mixture into bottom and up sides of pan to form crust, leaving top edges loose and fluffy.

• Place a foil ring over edge to prevent burning.

• Bake until center begins to brown, 10 to 15 minutes

• Lastly, remove foil and bake until edges are browned, 4 to 5 minutes more.

Toasting the coconut gives it a rich, nutty flavor and its wonderful crunchy-chewy texture.

Chocolate Pie Filling Directions:

• Bring cream (or coconut milk) just to a boil in a small saucepan

• Stir sea salt and broken chocolate into the saucepan.

• Let sit 5 minutes, then stir until chocolate is completely melted and mixture is combined.

• Pour into the crispy coconut crust.

• Refrigerate until filling is set, 1 hour or up to 1 day.

And did I mention our favorite way is with lots of fresh, ripe strawberries or raspberries to compliment the crazy-richness of this pretty pie.

Whipped cream would be amazing, too!

The filling is so rich, smaller slices would be perfectly in order.

It easily serves 8 happy persons with a second piece or 16 individual singles! [Cut pie into quarters, and then each quarter into 4ths].

Bon appétit!

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