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When I say โeasiest,โ I mean it! Four ingredients to silky chocolate pie. Four!
Not to mention the crispy coconut crust up there. If there are better lovers in the dessert world than chocolate and coconut, I have not found them. While chocolate flirts with peanut butter on the side quite a bit, it always returns to its true coconut love.
Other things to mention: gluten free.ย This pie makes me want to run around exclaiming โI canโt believe itโs gluten free!โ Hereโs the thing: I donโt specifically develop recipes to be with or without certain ingredients. I develop recipes to be delicious. But, it seems everyone and their dog is avoiding gluten these days (no, reallyโmy dogs are gluten-free). I am always looking for recipes that only require a few ingredients. Because Iโm always looking for the fastest way to get dessert in my mouth.
Chocolate + cream + coconut + butter = this pie!
I scaled this chocolate pie down from Martha Stewartโs Pies & Tarts cookbook. Itโs part of my ongoing collaboration with the folks at Martha, where they say โhey, take this fantastic recipe and scale it down to serve two so I can eat both servings.โ
And I say โsure thing!โ Everyone wins when it comes to mini pies.
So, while baking a big pie might be a weekend adventure, make this mini pie your weeknight venture. It comes together super quick, and your gluten free friends will love you. Your chocolate-free friends wonโt, though. But thatโs okayโmore pie for you.
Easy Chocolate Pie
This delicious chocolate pie recipe is almost too good to share!
Ingredients
- 2 tablespoons unsalted butter, at room temperature
- 7 ounces sweetened coconut flakes
- 1/2 cup + 2 tablespoons heavy cream
- 6 ounces semisweet chocolate chips
Instructions
- Preheat the oven to 350 degrees F.
- In a small food processor, pulse 1/3 of the coconut flakes with the butter. Pulse until the mixture forms a ball, about 1 minute. Transfer to a small bowl. Sprinkle the remaining coconut on top, and combine with your fingers.
- Pack the coconut into a 6-inch pie pan, leaving the sides somewhat loose for crispy browning. Pack the bottom crust firmly, though.
- Use two long strips of foil to form ropes to shield the edges of the crust.
- Bake the crust on a sheet pan for 10 to 12 minutes. The center should begin to turn golden brown. Then remove the foil shield and continue to bake 4 to 6 minutes more. Watch carefully for burning.
- Let the crust cool completely before proceeding.
- Now it's time to make the filling! Bring the cream just to a boil in a small saucepan -- youรข??ll see bubbles around the edge of the pan. Then, remove the pan from the heat and combine the chocolate and the cream in a heatproof bowl. Give it a quick, gentle stir to ensure all of the chocolate is submerged in the cream, and then leave it alone. Walk away. Resist the urge to keep stirring. Ten minutes later, whisk it together and youรข??ll find the chocolate is smooth and silky. Thatรข??s it! You did it!
- Pour the mixture into the coconut crust.
- Refrigerate until chocolate sets, at least 3 hours.
- Slice and serve!
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 338Total Fat: 23gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 16mgSodium: 99mgCarbohydrates: 35gFiber: 5gSugar: 28gProtein: 2g
ย
ohhhh my goodness! only 4 ingredients and then I get to enjoy this rich and delicious pie? with that toast coconut crust? YES
Is 6โณ correct? Seems really small
Hi Joyce. So, um, this entire website is devoted to small desserts. Itโs called Dessert for Two. The 6โณ pie pan is meant to make a pie that serves two.
Well that looks amzing ! But the recipe calls for cocoanut flakes. Can I just buy cocoanut shread and follow the recipe with those ? Thank you
Yes. Same thing.
Thank you.
Hello! Thank you for spending the time to upkeep this websiteโitโs obvious that you really care about it.
Iโd never made a pie beforeโI think this was the perfect start! Thank you so much for the recipe, it came out really great. My roommates loved it.
I donโt have a food processor so I just blended some of the coconut into coconut dust, partially melted the butter, and smashed it all togetherโsounds weird but it still came out really good.
I ended up having to bake it for ~17min before the center started to get a little brown.
I canโt wait to try out more of your recipes :)
There are no ingredients listed for the crust but the instructions are there for preparing it
Iโm so sorry! I had some issues transferring old recipes into a new template. I will get to work on this ASAP.
This sounds like a perfect dessert to make during Passover! Iโm always on the lookout for recipes that arenโt โPassover Recipesโ.
Just made this! The chocolate portion was delicious of course, since itโs basically a big pile of ganache. I thought that the coconut crust needed a little something besides just the butter to hold it together; mostly held together, but was very crumbly especially once you start eating it. I presume that the sugar in the coconut was supposed to work with the butter as a binder, but it wasnโt quite enough. I think maybe an egg white added to the crust would help, make it more like a true macaroon? In any case, this was exactly what I needed because I love coconut and chocolate!