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Decadent No-Bake Chocolate Coconut Pecan Cream Pie

A tall slice of chocolate coconut pecan cream pie with whipped topping and toasted coconut.
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Create a rich, creamy pie featuring layers of chocolate, coconut, and toasted pecans in a simple, no-bake format. This recipe delivers homemade bliss without turning on the oven.

Ingredients

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  • 1 (9 inch) pre-made graham cracker crust
  • 1 cup granulated sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 3 cups whole milk
  • 4 large egg yolks, lightly beaten
  • 1 teaspoon vanilla extract
  • 4 ounces bittersweet chocolate, chopped
  • 1 cup sweetened flaked coconut, toasted
  • 1 cup chopped pecans, toasted, divided
  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract

Instructions

  1. Prepare the crust: If using a store-bought crust, set it aside. If you want to toast your own coconut and pecans, spread them on a baking sheet and bake at 350°F (175°C) for 5-8 minutes until golden. Watch closely to prevent burning.
  2. Make the chocolate custard base: In a medium saucepan, whisk together the granulated sugar, cornstarch, and salt. Gradually whisk in the whole milk until smooth.
  3. Cook the base: Heat the mixture over medium heat, stirring constantly, until it thickens significantly and just begins to bubble. This takes about 8 to 10 minutes. Reduce the heat to low.
  4. Temper the egg yolks: In a separate bowl, whisk the egg yolks. Slowly pour about 1 cup of the hot milk mixture into the yolks while whisking constantly. This prevents the eggs from scrambling.
  5. Return the tempered yolks to the saucepan with the remaining milk mixture. Cook over medium-low heat, stirring constantly, for 2 more minutes until the custard is very thick. Do not boil.
  6. Remove the pan from the heat. Stir in the chopped bittersweet chocolate until completely melted and smooth. Stir in 1 teaspoon of vanilla extract and 1/2 cup of the toasted coconut.
  7. Assemble the first layer: Pour half of the chocolate custard mixture into the prepared graham cracker crust. Sprinkle 1/2 cup of the toasted pecans evenly over the custard layer. Pour the remaining custard on top.
  8. Chill: Cover the pie surface directly with plastic wrap to prevent a skin from forming. Refrigerate for at least 4 hours, or until completely firm.
  9. Prepare the topping: In a chilled bowl, beat the heavy whipping cream, powdered sugar, and 1/2 teaspoon vanilla extract until stiff peaks form.
  10. Finish the pie: Once the pie is set, carefully remove the plastic wrap. Spread the whipped cream evenly over the chilled filling. Sprinkle the remaining 1/2 cup toasted pecans and remaining 1/2 cup toasted coconut over the whipped cream.
  11. Chill again: Refrigerate the finished pie for at least 30 minutes before slicing and serving.

Notes

  • For a richer chocolate flavor, substitute half of the bittersweet chocolate with semi-sweet chocolate.
  • You can make your own crust by mixing 1 1/2 cups graham cracker crumbs with 1/4 cup sugar and 6 tablespoons melted butter, pressing into a pie plate, and chilling for 30 minutes.
  • This pie is best served within 2 days for optimal texture.

Nutrition

Find it online: https://blissbatter.com/chocolate-coconut-pecan-cream-pie/