Decadent Triple-Layer Chocolate Coconut Pie
🛒 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
- The Base: Combine your crumbs and melted butter. Press firmly into a pie dish and chill in the freezer for 15 minutes to set. 🍪📏❄️
- 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. 🥛🥥🌪️
- 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. 🍯🤤
- The Final Touch: Top the entire pie with toasted shredded coconut and an extra drizzle of chocolate for that “wow” factor! 🥥✨🍫
- 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! 🔪🔥✨
