Chocolate Coconut Crunch Pie
Submitted by pasionit
A no-bake chocolate coconut pie with a crunchy shell made from melted semisweet chocolate, rice cereal, and shredded coconut. The filling is a silky bittersweet chocolate mousse swirled with cream of coconut and whipped cream.
YIELD
8 servingsPREP
60 minCOOK
0 minREADY
3 hrsNo oven required. No rolling pin. No blind-baking drama. Just a crunchy chocolate shell filled with the silkiest mousse you’ve ever spooned into your mouth.
The crust is a thing of beauty on its own: semisweet chocolate melted with butter, then stirred with crispy rice cereal and shredded coconut, pressed into a pie pan, and chilled until firm. It snaps when you cut through it and stays crunchy even under the weight of the filling.
That filling? Bittersweet chocolate folded into whipped cream spiked with cream of coconut. It’s rich, it’s tropical, and it sets up in the fridge into something that’s half mousse, half ganache, all indulgence.
Chef Tips
- Spread the crust thin and even using a small offset spatula. Thick spots won’t have the same satisfying crunch and make slicing difficult.
- Let the chocolate filling cool for a full 15 minutes before folding in the whipped cream. Hot chocolate will deflate the cream and you’ll lose the airy mousse texture.
- Bring to room temperature before slicing. Thirty minutes out of the fridge softens the filling just enough for clean cuts. Straight from cold, the crust will shatter unpredictably.
- Cream of coconut is not coconut cream. Look for the sweetened version (like Coco Lopez) in the cocktail mixers aisle, not the canned coconut milk section.
Ingredients
Directions
Make the chocolate coconut crust:
Spray the bottom and side of a 9-inch pie pan well with nonstick cooking spray.
Melt the chocolate with the butter according to the directions in the Chocolate Key.
In a large bowl combine the melted chocolate mixture with the cereal and the coconut.
Scrape the mixture into the prepared pan.
Using a small offset metal cake spatula, spread the mixture evenly onto the bottom and side of the pan, covering it completely.
Refrigerate the crust while preparing the filling.
Make the filling:
Melt the chocolate with the water and butter according to the directions in the Chocolate Key.
Stir in the salt.
Allow the chocolate mixture to cool for 15 minutes.
In a large, chilled bowl combine the cream, cream of coconut and vanilla.
Using a hand-held electric mixer, beat the mixture until soft peaks begin to form.
Using a large rubber spatula, fold one third of the whipped cream mixture into the chocolate mixture to lighten it.
Fold in the remaining cream mixture.
Scrape the filling into the prepared crust, smoothing the top with a cake spatula.
Refrigerate the pie for at least 2 hours, until the filling is set.
Allow the cake to stand at room temperature for at least 30 minutes before serving (the pie is very difficult to slice otherwise).
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