Description
An ultra-indulgent dessert featuring a chocolate cookie crust, a rich chocolate ganache layer, creamy coconut custard, and a fluffy whipped topping finished with toasted coconut.
Ingredients
- 200 g chocolate sandwich cookies, crushed
- 100 g unsalted butter, melted
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
- 1 1/2 cups whole milk
- 1 cup canned coconut milk
- 3/4 cup granulated sugar
- 1/4 cup cornstarch
- 3 large egg yolks
- 1 tsp vanilla extract
- 1 1/2 cups sweetened shredded coconut
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract (for whipped cream)
- 1/3 cup toasted coconut flakes (for garnish)
Instructions
- Mix crushed cookies with melted butter and press into a 9-inch pie dish. Chill for 20 minutes.
- Heat heavy cream until just simmering, then pour over chocolate chips. Let sit 2 minutes and stir until smooth.
- Spread chocolate ganache over the chilled crust and refrigerate for 15 minutes.
- In a saucepan, whisk milk, coconut milk, sugar, and cornstarch.
- Cook over medium heat until thickened, stirring constantly.
- Temper egg yolks, then return to pan and cook 1 more minute.
- Remove from heat and stir in vanilla and shredded coconut.
- Pour coconut custard over the chocolate layer and chill for 2–3 hours until set.
- Whip heavy cream with powdered sugar and vanilla until stiff peaks form.
- Spread whipped cream over the pie and garnish with toasted coconut.
Notes
- Ensure custard is hot when poured to help layers bond.
- Chill thoroughly before slicing for clean layers.
- Store refrigerated up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American