This Chocolate Coconut Crunch Pie is a decadent, no-bake treat that combines the deep, satisfying flavor of semisweet chocolate with the tropical sweetness of coconut. The crust is uniquely textured, made from melted chocolate binding together Rice Krispies and shredded coconut, offering a delightful crunch in every bite. The filling is a luxurious blend of bittersweet chocolate ganache folded into whipped cream and creamy coconut, creating a smooth, mousse-like consistency that sets firmly in the refrigerator. It’s an elegant yet approachable dessert perfect for potlucks, holidays, or when you need a special ending to a dinner party. The contrast between the crisp crust and the airy, rich filling makes this pie unforgettable.
Chocolate Coconut Crunch Pie
Description
This Chocolate Coconut Crunch Pie is a decadent, no-bake treat that combines the deep, satisfying flavor of semisweet chocolate with the tropical sweetness of coconut. The crust is uniquely textured, made from melted chocolate binding together Rice Krispies and shredded coconut, offering a delightful crunch in every bite. The filling is a luxurious blend of bittersweet chocolate ganache folded into whipped cream and creamy coconut, creating a smooth, mousse-like consistency that sets firmly in the refrigerator. It&# 226;ÂÂs an elegant yet approachable dessert perfect for potlucks, holidays, or when you need a special ending to a dinner party. The contrast between the crisp crust and the airy, rich filling makes this pie unforgettable.Ingredients
Directions
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Spray the bottom and sides of a 9-inch pie pan generously with nonstick cooking spray.
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Melt the semisweet chocolate with 2 tablespoons of unsalted butter according to package directions or using a double boiler.
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In a large bowl, combine the melted chocolate mixture, 1 1/2 cups Rice Krispies, and 1/2 cup sweetened shredded coconut.
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Press the mixture firmly into the prepared pie pan, covering the bottom and sides evenly to form the crust.
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Refrigerate the crust to set while you prepare the filling.
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For the filling, melt 8 ounces of bittersweet chocolate with 2 tablespoons of water and 1 tablespoon of unsalted butter.
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Stir in 1/8 teaspoon of salt into the chocolate mixture.
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Allow the chocolate mixture to cool for 15 minutes, stirring occasionally.
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In a large, chilled bowl, combine 1 1/4 cups heavy cream, 1/2 cup cream of coconut (such as Coco Lopez), and 2 teaspoons vanilla extract.
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Using a hand-held electric mixer, beat the cream mixture until soft peaks begin to form.
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Using a large rubber spatula, fold one-third of the whipped cream mixture into the cooled chocolate mixture to lighten it.
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Gently fold in the remaining whipped cream mixture until just combined.
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Pour the filling into the prepared chocolate coconut crust, smoothing the top with a spatula.
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Refrigerate the pie for at least 2 hours, or until the filling is completely set.
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Let the pie stand at room temperature for 30 minutes before slicing and serving to soften slightly.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 1911.0kcal
- % Daily Value *
- Total Fat 105.0g162%
- Saturated Fat 63.0g315%
- Cholesterol 0.0mg0%
- Sodium 84.0mg4%
- Total Carbohydrate 206.5g69%
- Dietary Fiber 38.5g154%
- Sugars 161.0g
- Protein 17.5g35%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
