Ingredients:

  • 1½ cups graham cracker crumbs
  • 6 tbsp unsalted butter, melted
  • 2 tbsp granulated sugar
  • ¼ tsp salt
  • 2 cups full-fat coconut milk (canned)
  • ½ cup unsweetened cocoa powder
  • ¾ cup granulated sugar
  • 3 tbsp cornstarch
  • ¼ tsp salt
  • 1 tsp vanilla extract
  • 4 oz semi-sweet chocolate, finely chopped
  • 1 cup heavy whipping cream, chilled
  • 3 tbsp powdered sugar
  • ½ tsp vanilla extract
  • ½ cup unsweetened shredded coconut, toasted

Instructions:

  1. Preheat the oven to 350°F (180°C).
  2. Combine the graham cracker crumbs, melted butter, 2 tbsp granulated sugar, and ¼ tsp salt in a bowl. Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish.
  3. Bake the crust for 8–10 minutes until fragrant, then remove from the oven and let it cool completely.
  4. In a medium saucepan, whisk together the cocoa powder, ¾ cup granulated sugar, cornstarch, and ¼ tsp salt.
  5. Gradually pour in the coconut milk while whisking constantly to remove lumps.
  6. Place the saucepan over medium heat and stir continuously until the mixture thickens and reaches a boil, bubbling for about 1 minute to ensure stability.
  7. Remove the pan from the heat and stir in the vanilla extract and chopped semi-sweet chocolate until the filling is smooth and glossy.
  8. Pour the chocolate filling into the cooled crust and smooth the top with a spatula.
  9. Refrigerate the pie for at least 4 hours to set.
  10. In a chilled bowl, beat the heavy whipping cream, powdered sugar, and ½ tsp vanilla extract with a hand mixer until stiff peaks form.
  11. Gently spread the whipped cream over the chilled chocolate layer.
  12. Sprinkle the toasted shredded coconut across the top before slicing and serving.