A delicious recipe for a simple, no-bake Chocolate Coconut Pie with graham cracker crust, cinnamon-and-cayenne-spiced chocolate pudding, rum whipped cream, and toasted coconut.
13/4 cupscinnamon graham crackerscrumbs (from about 20 full cracker sheets)
12tablespoonsmelted butteror coconut oil
1pinchkosher salt
For The Chocolate Black Bottom:
4ouncesmilk chocolatefinely chopped
For The Mexican Chocolate Pudding:
2(14 ounce) canscoconut milk(about 3 cups)
3/4cupgranulated sugar
3tablespoonsunsweetened cocoa powder
1tablespoonpure vanilla extract
11/2 teaspoonsinstant espresso or coffee powder
11/4 teaspoonsground cinnamonplus more for garnish
1teaspoonkosher salt
1/4to 1/2 teaspoonground cayenne pepper(use more or less for medium or subtle spice)
1/2cupcornstarch
For Garnish:
11/2 cupschilled heavy cream
2tablespoonsaged rum(optional)
2teaspoonsgranulated sugar
1cupraw (unsweetened) coconut flakestoasted
Instructions
Make The Graham Cracker Pie Crust: Melt the butter or coconut oil and mix with cookie crumbs and a pinch of salt until thoroughly moistened. Transfer to a 9.5-inch pie plate and, using the back of a cup or measuring cup, press mixture into the pan, evenly covering the bottom and sides of the pan. Set in freezer until set, at least 10 minutes.
Make The Chocolate Black Bottom: Meanwhile, melt the chocolate in a small pan over very low heat, stirring constantly, until smooth. (Alternatively, place chocolate in a microwave-safe bowl and microwave at 15 second intervals, stirring between each interval, until melted.) Pour chocolate into the crust and, using the back of a spoon, quickly spread the chocolate over the crust in a thin layer. Return crust to the freezer to set up, at least 10 minutes.
Make The Mexican Chocolate Pudding: Meanwhile, combine coconut milk, 3/4 cup of sugar, cocoa powder, cinnamon, espresso powder, cayenne, vanilla extract, and 1 teaspoon of the salt in a medium saucepan and bring to a boil. Meanwhile, place cornstarch in a small bowl, then gradually whisk in a few spoonfuls of water until smooth. As soon as the coconut is scalded and just boils, immediately reduce heat to low, stir in the cornstarch mixture into the coconut milk mixture, and cook until it has thickened enough that it looks like yogurt, about 1 more minute.Pour hot coconut custard into the pie crust and refrigerate until set and cooled for at least 4 hours.
Assemble The Pie: When the pie is thoroughly chilled, prepare the topping.Place cream in a large, clean bowl and whip with a clean whisk until it becomes fluffy and light, with soft peaks, about 3 minutes. Whisk in the remaining 2 tablespoons of sugar and rum, and whip until cream is just thick enough to hold onto the whisk. Spread whipped cream evenly over the top of the pie. Top with toasted coconut and some ground cinnamon and serve.