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Chocolate Coconut Pecan Cream Pie

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A delightful twist on the classic cream pie, blending rich chocolate, toasted pecans, and tropical coconut in a buttery crust.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs
  • ½ cup unsalted butter, melted
  • 1 cup heavy cream
  • ½ cup granulated sugar
  • 4 oz. bittersweet chocolate, chopped
  • ½ cup shredded sweetened coconut
  • 1 cup chopped pecans, toasted

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, combine the graham cracker crumbs with melted butter until fully incorporated. Press into a pie dish to form a crust.
  3. Bake the crust for about 10 minutes until golden and fragrant. Remove and let cool completely.
  4. In a saucepan over low heat, combine the heavy cream and sugar, stirring until dissolved. Add chopped chocolate and stir until melted and creamy.
  5. Fold in shredded coconut and toasted pecans into the chocolate mixture. Let filling cool slightly before pouring into the crust.
  6. Cover the pie with plastic wrap and refrigerate for at least 3 hours or until set.
  7. Slice and serve chilled, optionally with whipped cream.

Notes

For best flavor, refrigerate overnight. Can substitute heavy cream with coconut cream for a dairy-free option.

Nutrition

Keywords: chocolate pie, coconut pie, pecan dessert, cream pie, southern dessert

Find it online: https://saveurmagique.com/chocolate-coconut-pecan-cream-pie/