This pie starts with a buttery graham cracker crust, is filled with a silky chocolate coconut custard and topped with homemade whipped cream. It is a modern twist on a classic coconut cream pie and taste better than a mounds candy bar. It can be gluten free, dairy free and refined sugar free with a couple simple ingredient swaps.
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Why you will love this pie
- It is gluten free
- Refine sugar free
- Packed full of real coconut and chocolate
- Can be made in advance
- Very simple to make
Ingredient notes
Graham crackers: For this recipe I use Simple Mills Honey Cinnamon Thins because I love that they are made with limited ingredients, are gluten free and refined sugar free making it a great option for everyone. You can use regular graham crackers though. A great options is Annies Organic Honey Grahams.
Sugar: I use coconut sugar. It makes this recipe refined sugar free! So if you have any diabetics in your life this is a great dessert for them. It really is a great dessert for everyone. You can use regular granulated sugar instead and will still end up with an amazing tasting pie.
Milk: I use whole milk and coconut milk from the can in this recipe. You can use a dairy free milk like Elmhurst Cashew, Coconut Blend instead of the whole milk. But do not replace the canned coconut milk. Canned coconut milk has a higher fat content where the cream and the milk separate. You will need both the milk and the cream to make the pie. Another coconut milk will not work.
Sea Salt: Use a good quality salt. I don’t use anything other than Redmond Sea Salt. So many people think that salt is not an important ingredient in baking but that is false. Salt enhances the taste and flavor of the other ingredients in your recipe. If you leave it out of your baked goods it is like forgetting to season your steak before grilling. The final product will be bland and un flavorful. It also helps to balance out the sweetness. I buy Redmonds because it is unrefined and contains 60 plus trace minerals.
Chocolate: I use Guittard Sante 72% dark chocolate coconut sugar baking chips. Not only are they refine sugar free but they are so good. I use them in my baking where I can. You can also use any dark chocolate bar or chocolate chips that you like. Just make sure it is quality chocolate, 60 percent cocoa or higher. I love Enjoy Life Chocolate Chips too!
Recipe variations
- If you don’t like the texture of coconut flakes just leave them out. I just love coconut in all aspects.
- For the whipped cream topping you can use the cream from a can of coconut milk. Just place the canned coconut milk into the fridge the day before using as well as a stainless steel mixing bowl. To make the whipped topping scrape only the cream from the chilled canned coconut and place into the chilled bowl. With a hand mixer beat until creamy. Add 3 tablespoons of coconut sugar (or 1/4 cup of powdered sugar) and 1/2 teaspoon of pure vanilla extract and beat another minute until light and fluffy. Use on top of the ready to eat pie.
- Feel free to make a chocolate pie cookie crust if you don’t like graham crackers. I love Simple Mills Brownie Thins! Equally swap with the same amount.
How to make the pie
- Start by making the crust. Preheat the oven to 350 F. Then add the graham crackers, coconut oil, coconut sugar and sea salt to a food processor and pulse until smooth. Press the crumbs into a 9×13 pan, 9 inch spring pan or pie pan. Bake for 8 minutes until fragrant. Let the crust cool while prepping the chocolate custard.
- For the chocolate custard, to a medium sauce pan not over heat add sugar, cornstarch and salt. Whisk in the eggs and egg yolks and whisk until a paste forms. Then add in the canned coconut milk (see the recipe card for instructions) and whole milk. Whisk until smooth and place the sauce pan onto the stove over medium heat. Bring the custard to a boil. Remove the saucepan from the heat and stir in the chocolate chips. Stir in the flaked coconut and vanilla extract. Now pour the custard into the cooked pie crust. Place plastic wrap on top and refrigerate for at least 3 hours.
- For the whipped topping, add coconut cream, sugar and vanilla extract to a large mixing bowl and whip for two minutes until light and fluffy. Add in the heavy whipping cream and beat another 2 minutes until thick. Remove the film from the chilled pie and dollop the cream on top. Top with toasted coconut. Slice the pie and enjoy!
Dark Chocolate Coconut Cream Pie
Equipment
- or Spring Pan
- 1 Whisk
- 1 Hand Mixer stand mixer or whisk
Ingredients
For The Crust:
- 7.5 oz simple mills honey cinnamon thins or 11 graham cracker sheets
- ¼ cup organic coconut sugar or organic cane sugar
- ¼ cup fractionated cooking coconut oil or melted butter
- Pinch sea salt or regular kosher salt
For The Custard:
- ¼ cup cornstarch or arrowroot powder
- ½ cup organic coconut sugar granulated sugar
- Pinch sea salt
- 2 egg yolks
- 2 eggs
- 1 14 ounce can of full fat coconut milk, chilled and divided reserve 1/4 cup of coconut cream for the whipped cream
- 1 cup A2 Whole milk or milk of choice
- 2 tablespoons fractionated cooking coconut oil or butter
- 2 teaspoons pure vanilla extract
- 4 oz dark chocolate chopped or dark chocolate chips
- ⅔ cup organic shredded unsweetened coconut flakes or none
Coconut Whipped Cream:
- ¼ cup coconut cream from the canned coconut milk
- 3 tablespoons coconut sugar or 1/4 cup powdered sugar
- 1 cup heavy whipping cream or cream from canned coconut milk
Toping:
- 1 cup organic shredded unsweetened coconut flakes toasted
Instructions
Make the Graham Cracker Crust
- Start by preheating the oven to 350 degrees Fahrenheit.
- In a food processor add graham crackers, coconut sugar, coconut oil and salt. Pulse together to fine crumbs.
- Then pour the crumbs into a 9×13 pan or 9 inch spring pan. Press the graham cracker down and up the sides of the dish until evenly distributed.
- Bake the crust in the 350 degrees preheated oven for 8 minutes until lightly golden and fragrant.
- Allow the crust to cool and prepare the custard filling.
Make the Pudding
- In a medium saucepan without heat, whisk together cornstarch, sugar, and salt.
- Crack the eggs and egg yolks into the pan and whisk until a paste forms.
- Now open the can of chilled coconut milk and scrape 1/4 cup of the hard cream off of the top, place into a small bowl and place back into the refrigerator to use for the whipped cream later.
- Add the remaining coconut milk and a cup of regular milk to the egg mixture and whisk in until fully incorporated.
- Place the saucepan onto the stove over medium heat and start to cook the custard.
- Stir constantly and continue to cook until the pudding has thickened, bubbles are forming and popping; this takes about 5 minutes.
- Remove the filling from the heat and immediately add in the chopped chocolate or chocolate chips and whisk until dissolved.
- Now fold in the shredded coconut, coconut oil and vanilla extract.
- Pour the custard into the graham cracker crust and smooth over the top with a spatula.
- Take plastic wrap and gently press onto the top of the pudding (this prevents the custard from forming a layer of skin when chilling) and then place the pie into the refrigerator to chill for at least 3 hours. The pie can be made to this stage up to 72 hours in advance.
Make The Whipped Cream
- After 3 hours or right before serving make the homemade whipped cream by adding the reserved coconut cream, sugar, and vanilla extract to a large mixing bowl. Whisk together with a hand mixer on medium speed for 2 minutes until light and fluffy.
- Add the heavy cream and continue to beat on medium speed until the cream has reached soft stiff peaks, about 2 more minutes.
- Assemble The Pie
- To assemble the pie remove it from the refrigerator and slowly take off the plastic wrap.
- Transfer the whipped cream onto of the pie and spread it out evenly with an offset spatula.
- Toast some coconut flakes and sprinkle over the top of the cream generously.
- Serve immediately or keep chilled until ready to serve or 4 hours.