Description
A rich and indulgent layered chocolate coconut pie featuring a crisp crust, creamy chocolate pudding, fluffy whipped topping, and sweet toasted coconut.
Ingredients
- 1 pre-baked graham cracker or chocolate cookie crust
- 1 cup granulated sugar
- 1/3 cup cocoa powder
- 1/4 cup cornstarch
- 1/4 tsp salt
- 3 cups whole milk
- 3 large egg yolks
- 2 tbsp unsalted butter
- 1 tsp vanilla extract
- 1 1/2 cups sweetened shredded coconut
- 1 1/2 cups whipped topping or whipped cream
Instructions
- In a saucepan, whisk together sugar, cocoa powder, cornstarch, and salt.
- Gradually whisk in milk until smooth.
- Cook over medium heat, stirring constantly, until thickened.
- In a small bowl, whisk egg yolks, then temper with a little hot mixture.
- Return egg mixture to the saucepan and cook 1–2 minutes more.
- Remove from heat and stir in butter and vanilla.
- Pour chocolate pudding into the prepared crust and smooth the top.
- Sprinkle shredded coconut evenly over the chocolate layer.
- Top with whipped topping, spreading evenly.
- Refrigerate for at least 4 hours before serving.
Notes
- Toast coconut for extra flavor before layering.
- Ensure pudding is slightly cooled before adding whipped topping.
- Keep refrigerated until ready to serve.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American