Description
A rich and creamy no-bake pie featuring a chocolate crust, a smooth coconut-pecan filling, and a decadent chocolate topping. Perfect for chocolate lovers who want a quick dessert without turning on the oven.
Ingredients
- 1 9-inch chocolate cookie pie crust
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 3 large egg yolks
- 1 teaspoon vanilla extract
- 1/4 cup whole milk
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy whipping cream
- Whipped cream for garnish (optional)
- Additional pecans for garnish (optional)
Instructions
- In a medium bowl, combine the shredded coconut, chopped pecans, melted butter, sugar, egg yolks, vanilla extract, and milk. Stir until well blended and the mixture thickens slightly.
- Pour the coconut-pecan filling into the chocolate cookie crust, spreading it evenly. Place the pie in the refrigerator to chill for at least 2 hours, or until set.
- In a small saucepan, heat the heavy whipping cream over medium heat until it just begins to simmer. Remove from heat and pour over the chocolate chips in a heatproof bowl. Let sit for 1 minute, then stir until smooth and glossy.
- Pour the chocolate ganache over the chilled pie, spreading it evenly with a spatula. Return the pie to the refrigerator and chill for another 30 minutes, or until the topping is set.
- Garnish with whipped cream and additional pecans if desired. Slice and serve chilled. Store any leftovers covered in the refrigerator.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Dessert
- Cuisine: American