Decadent Triple-Layer Chocolate Coconut Pie

Byzitouni

🛒 What You’ll Need

  • For the Filling & Layers:
    • 1 cup Whole milk
    • 1 cup Coconut milk
    • ¾ cup Sugar
    • 2 cups Shredded coconut (toasted for the top!) 🥥
    • 1 cup Semi-sweet chocolate chips (melted for the middle layer) 🍫
    • ½ cup Caramel sauce 🍯
  • For the Crust:
    • 1 ½ cups Graham cracker crumbs or crushed shortbread 🍪
    • 6 tbsp Unsalted butter, melted 🧈

👩‍🍳 Instructions

  1. The Base: Combine your crumbs and melted butter. Press firmly into a pie dish and chill in the freezer for 15 minutes to set. 🍪📏❄️
  2. The Creamy Coconut Layer: In a saucepan, combine the whole milk, coconut milk, and sugar. Bring to a gentle simmer, then stir in 1 cup of shredded coconut until the mixture thickens. Let it cool slightly. 🥛🥥🌪️
  3. Layering Bliss: * Spread a thick layer of melted chocolate over the crust. 🍫
    • Pour the creamy coconut mixture over the chocolate. 🥥🤝
    • Top with a generous drizzle of gooey caramel sauce. 🍯🤤
  4. The Final Touch: Top the entire pie with toasted shredded coconut and an extra drizzle of chocolate for that “wow” factor! 🥥✨🍫
  5. Set & Serve: Refrigerate for at least 4 hours (or overnight) to let all those delicious layers firm up. 🍽️❄️🎯

🔥 Pro Tips:

  • Toast Your Coconut: Don’t skip toasting the coconut for the topping! It only takes 3-5 minutes in a dry skillet and adds a deep, nutty flavor. 🥥💎
  • The Clean Slice: Use a warm, sharp knife to cut through the layers cleanly so everyone can see the beautiful triple-layer effect! 🔪🔥✨

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