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I truly mean it when I say this is the easiest chocolate pie you’ll make: just four ingredients for a silky chocolate filling. Four simple components yield a dessert that looks and tastes like something far more complicated.
The crunchy toasted coconut crust is the real star. Chocolate and coconut are a classic pair; their textures and flavors complement one another beautifully. While chocolate occasionally teams up with other favorites—like peanut butter—coconut is the one it returns to again and again.
This recipe is naturally gluten free thanks to the coconut crust, and it’s compact enough to make on a weeknight. I don’t set out to create recipes for specific diets; I create recipes that are delicious and straightforward. Lately many people are avoiding gluten, so I’m glad when a simple dessert fits that need without sacrificing flavor. My priority is always getting dessert on the table quickly and with minimal fuss.
Chocolate + cream + coconut + butter = this pie.
This version is a scaled-down take on a recipe originally from Martha Stewart’s Pies & Tarts. I often adapt larger recipes to make smaller portions so you can have a fresh, individual-sized treat without a lot of leftovers. Mini pies are perfect for weeknights when you want something special without turning the kitchen into a weekend project.
Make the crust first, allow it to cool, then whisk together a simple ganache for the filling. The process is quick: toast and press the coconut, bake briefly for a crisp edge, then pour in the chocolate mixture and chill until it sets. If you love dense, silky chocolate with a crisp coconut bite, this will become a go-to dessert.
Easy Chocolate Pie
This simple chocolate pie has a crisp toasted coconut crust and a silky ganache filling. It’s quick to assemble, naturally gluten free, and perfect for a small batch dessert.
10 minutes
15 minutes
25 minutes
Ingredients
- 2 tablespoons unsalted butter, at room temperature
- 7 ounces sweetened coconut flakes
- 1/2 cup + 2 tablespoons heavy cream
- 6 ounces semisweet chocolate chips
Instructions
- Preheat the oven to 350°F (175°C).
- In a small food processor, pulse about one-third of the coconut flakes with the butter until the mixture begins to clump and form a ball, about one minute. Transfer this mixture to a small bowl and sprinkle the remaining coconut on top; combine with your fingers so the crust has a mix of finely processed and whole flakes for texture.
- Press the coconut mixture into a 6-inch pie pan. Pack the bottom firmly for a stable base, and leave the sides slightly looser so they can crisp and brown.
- If desired, shield the crust edges with two long strips of foil to prevent over-browning.
- Bake the crust on a sheet pan 10 to 12 minutes. The center should start to turn golden. Remove the foil and bake an additional 4 to 6 minutes, watching carefully to avoid burning. Let the crust cool completely.
- To make the filling, bring the cream just to a boil in a small saucepan—tiny bubbles will form around the edge. Remove from heat and pour the hot cream over the chocolate chips in a heatproof bowl. Gently stir once to ensure the chocolate is submerged, then let it sit untouched for about ten minutes.
- After resting, whisk the chocolate and cream until smooth and silky. Pour the ganache into the cooled coconut crust and smooth the top with a spatula.
- Refrigerate the pie until the chocolate is fully set, at least three hours.
- Slice and serve chilled. Store any leftovers covered in the refrigerator.
Nutrition Information:
Yield:
6
Serving Size:
1
Amount Per Serving:
Calories: 338
Total Fat: 23g
Saturated Fat: 17g
Trans Fat: 0g
Unsaturated Fat: 5g
Cholesterol: 16mg
Sodium: 99mg
Carbohydrates: 35g
Fiber: 5g
Sugar: 28g
Protein: 2g
Did you make this recipe?
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