Description
Chocolate Coconut Pecan Cream Pie is a decadent dessert that perfectly balances rich chocolate, sweet coconut, and crunchy pecans. With a silky chocolate filling enhanced by shredded coconut and topped with toasted flakes and pecan halves, this pie is sure to impress at any gathering. The flaky pie crust adds the perfect textural contrast, making every bite a delightful experience. Chill it overnight for the best flavor and texture, and serve it as an indulgent treat that everyone will love.
Ingredients
Scale
- 1 (9-inch) unbaked pie crust
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 2 cups whole milk
- 4 large egg yolks
- 4 ounces semi-sweet chocolate
- 1/2 cup shredded sweetened coconut
- 1/4 cup toasted coconut flakes
- 1/4 cup pecan halves
Instructions
- Preheat oven to 375°F. Blind bake the unbaked pie crust until golden brown, about 15-20 minutes. Let cool.
- In a saucepan, whisk together sugar, cornstarch, and salt. Gradually whisk in milk and egg yolks until smooth.
- Cook over medium heat, whisking constantly until thickened and boiling for 1 minute.
- Remove from heat and stir in chopped chocolate, butter, and vanilla until melted.
- Mix in shredded coconut until combined.
- Pour filling into cooled pie crust. Cover with plastic wrap to prevent skin.
- Refrigerate for at least 4 hours or overnight.
- Before serving, garnish with toasted coconut flakes and pecan halves.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (112g)
- Calories: 360
- Sugar: 22g
- Sodium: 85mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 95mg