Directions
- Combine graham cracker crumbs, sugar, and melted butter in a medium bowl. Mix until the crumbs are evenly coated. Press the mixture firmly into the bottom and up the sides of a 23 cm (9-inch) pie pan. Chill while preparing the filling.
- In a medium saucepan over medium heat, combine chopped chocolate and heavy cream. Stir continuously until chocolate is fully melted and smooth. Remove from heat and stir in vanilla extract. Let cool slightly.
- Stir in sweetened condensed milk until fully incorporated, then fold in shredded coconut and chopped pecans.
- Pour the filling into the prepared crust, spreading evenly with a spatula. Smooth the top and tap the pan gently to remove air bubbles.
- Cover the pie with plastic wrap and refrigerate for at least 4 hours, preferably overnight, until firm.
- Whip the remaining heavy cream until soft peaks form. Spread or pipe over the top of the pie, then garnish with toasted coconut and chopped pecans.
- Slice carefully with a sharp knife dipped in hot water for clean edges, and serve chilled.
Recipe Details
Prep time: 20 minutes
Chill time: 4–6 hours or overnight
Total time: 4 hours 20 minutes
Servings: 8
Difficulty: Easy
Variations & Substitutions
- Use dark chocolate for a more intense chocolate flavor, or milk chocolate for a sweeter taste.
- Replace the graham cracker crust with a chocolate cookie crust for extra indulgence.
- Make it vegan using coconut condensed milk and dairy-free chocolate.
- Add 1 tsp espresso powder to the filling for a subtle mocha flavor.
Serving Suggestions
The most important part is just ahead — click NEXT »»
