Description

This Coconut-Cream Chocolate Pie features a rich and creamy chocolate filling made with dark cocoa and cream of coconut, nestled in a buttery Maria cookie crust. Topped with lightly sweetened whipped cream, this dessert offers a luscious balance of chocolate and tropical coconut flavors, perfect for any special occasion or indulgent treat.

Ingredients

Scale

For the Crust

1 package Maria Cookie
1/2 cup Butter, melted

For the Filling

1/2 cup Dark Cocoa Powder
1/3 cup Corn Starch
1 1/2 cups Whole Milk
1 can Cream of Coconut (approximately 15 oz)
1 teaspoon Vanilla Extract (for filling)

For the Topping

3/4 cup Heavy Cream
2 teaspoons Powdered Confectioners Sugar
3/4 teaspoon Vanilla Extract (for topping)

Instructions

Prepare the crust: Preheat your oven to 325°F. Place the Maria Cookies into a food processor and pulse until finely ground. Add the melted butter and process until the crumbs are evenly coated and combined. Transfer this mixture to a 9-inch pie plate, pressing it evenly onto the bottom and up the sides using the bottom of a measuring cup or your fingers. Bake the crust for 10 minutes until firm, then let it cool on a wire rack.
Make the chocolate coconut filling: In a large saucepan, whisk together the dark cocoa powder and cornstarch until smooth. Gradually pour in the whole milk, whisking continuously to blend. Add the cream of coconut and stir well. Cook the mixture over medium heat, stirring constantly until it thickens and starts to bubble. Continue cooking for an additional 2 minutes while stirring to ensure it is fully cooked. Remove from heat and stir in 1 teaspoon of vanilla extract. Pour the filling into the cooled pie crust, smooth the surface, press plastic wrap directly onto it to prevent a skin from forming, and refrigerate for 4 to 6 hours until set. The pie can be made a day in advance.
Prepare the whipped cream topping: In a medium mixing bowl, use an electric mixer to whip the heavy cream with the powdered sugar and 3/4 teaspoon vanilla extract until stiff peaks form. Spread the whipped cream evenly over the chilled pie before serving.

Notes

For a smoother crust, ensure the Maria cookies are finely ground.
Pressing plastic wrap directly on the chocolate filling prevents a skin from forming on the surface.
This pie should be kept refrigerated and is best served chilled.
You can substitute the Maria cookies with graham crackers if desired, though the flavor will be slightly different.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: coconut cream chocolate pie, chocolate pie, cream of coconut dessert, Maria cookie crust, homemade chocolate pie