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Coconut Cream Pie with Dark Chocolate Ganache

Light and fluffy coconut whipped cream piled on a chocolate-coated cookie crust
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Servings: 10 slices



Coconut Cream Filling

Chocolate Ganache


  • 1/3 cup unsweetened coconut flakes toasted, see notes


To make the crust:

  • Pre heat the oven to 350. Whisk together dry ingredients in one bowl and wet in another. Combine and mix well.
  • Press dough into a greased muffin tin or 9" pie pan.
  • Bake for 8-10 minutes. Broil on low for a few minutes to brown, if desired.

To make the ganache:

  • In a small saucepan, heat the milk and coconut oil until simmering.
  • Pour heated milk over the chocolate and let sit for a few minutes to melt. Then whisk until smooth.

To make the coconut cream:

  • Chill coconut milk cans overnight. Without shaking, carefully scoop the solid cream into a mixing bowl. Whip for about 5 minutes until you have thick whipped peaks. Add extracts and sweetener to taste.

To Assemble:

  • Spread the bottom of the cooled crust with ganache (about 1/4-1/2 inch) Place in the fridge for about 15 minutes until firm. Spoon the whipped cream on top. Drizzle the remainder of the ganache over the cream. Garnish with toasted coconut*


*To make toasted coconut, place coconut in a dry skillet over medium, stirring constantly until lightly browned. I like to add a drizzle of maple syrup while stirring. Yum.
Keep pie refrigerated. Lasts several days in the fridge.
Recipe adapted from Marla Meridith