Chocolate Coconut Pie is every chocolate lovers dream. This pie is rich, decadent, fudgy and the smooth chocolate filling just melts in your mouth. Top the pie with coconut whip cream and you will be slicing up little pieces of chocolatey coconut paradise that everybody is sure to love. This chocolate coconut pie is super rich and basically the equivalent to eating chocolate truffles in pie form, so I highly recommend serving this with coconut whip, which helps lighten it up a bit.
For this recipe, you can use a store bought pie shell, or make your own; either way, just be sure that it is baked ahead of time and ready to go. The filling in this pie does not require baking, and takes just a couple minutes on the stove before it is ready to fill the pie crust.
The Home Baked Vegan’s Chocolate Coconut Pie is:
Vegan (as always, this means that this recipe does not use any animal products).
Quick and easy to prepare (Prepared in under 10 minutes; plus 2 – 3 hours to set in the fridge.)
Here is the recipe for The Home Baked Vegan’s Chocolate Coconut Pie:
1 Pie Shell, 9″, baked
1 1/2 Cups Coconut Cream
1 3/4 Cups Dark or Semi-sweet Chocolate Chips
1/4 Cups Toasted Coconut, Shredded
Optional: Coconut Whip Cream for topping
In a small sauce pan, heat the coconut cream and chocolate chips over medium heat. Stir constantly with a fork and ensure no chocolate sticks to the bottom of the pan.
Once all the chocolate has melted and the consistency is smooth and fluid, remove the saucepan from the heat, and pour the filling into a baked pie shell.
Sprinkle the toasted coconut over the entire pie.
Place the pie in the refrigerator for 2 – 3 hours, until the chocolate filling has set.
Serve with Coconut Whip Cream, and enjoy!