Chocolate Macadamia Nut Pie with Coconut Crust
Updated Mar 12, 2024, Published Oct 18, 2021
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This holiday-ready Chocolate Macadamia Nut Pie with Coconut Crust uses a grain-free crust made of coconut and is filled with creamy chocolate.
Chocolate Macadamia Nut Pie with Coconut Crust
Ingredients
For the crust:
- 3 tablespoons (45 g) salted butter, room temperature (or dairy-free butter)
- 2 cups (160 g) shredded sweetened coconut
For the filling:
- 12 ounces (340 g) semi-sweet chocolate, chopped
- 1 teaspoon (5 mL) pure vanilla extract
- ½ teaspoon (1 g) espresso powder
- Pinch of fine sea salt
- 1 (13.5-ounce/400-milliliter) can full-fat coconut milk
For the toppings:
- ½ - 1 cup (65-130 g) chopped macadamia nuts
- Toasted coconut chips
Instructions
- Preheat the oven to 350°F.
- Add the butter and coconut to the bowl of a food processor and pulse until the coconut comes together and the butter is incorporated into the coconut.
- Press the coconut into the bottom and up the sides of a 9-inch pie dish. Bake for 15-25 minutes or until the crust has browned slightly. If necessary, use a pie shield to prevent the top of the crust from burning. Cool completely before making the filling.
- To make the filling, add the chopped chocolate, vanilla extract, espresso powder, and a pinch of fine sea salt to a medium-sized heat-proof bowl and stir to combine.
- Heat the coconut milk in a saucepan until it comes to a simmer. Pour the hot coconut milk over the chocolate mixture and let sit for 5 minutes. Then, whisk together until the chocolate is completely melted. Pour the filling into the cooled pie shell, smoothing it out with an offset spatula as necessary.
- Press a piece of plastic wrap directly on the surface and chill until the chocolate is set, at least 1 hour.
- Garnish the pie with chopped macadamia nuts and toasted coconut chips before serving.
Notes
- This recipe makes a thin crust, so if you want more crust, increase the amount of butter and coconut used. I would start by adding 1½ tablespoons butter for every cup of coconut added.
- I used semi-sweet chocolate with 64% cocoa. Use a sweeter or darker chocolate, or dairy-free chocolate, if you prefer.
- For the toppings, I used ½ cup raw macadamia nuts and ½ cup roasted and lightly salted macadamia nuts.
Nutrition
Calories: 496kcalCarbohydrates: 25gProtein: 5gFat: 44gSaturated Fat: 23gPolyunsaturated Fat: 1gMonounsaturated Fat: 17gTrans Fat: 1gCholesterol: 11mgSodium: 41mgPotassium: 371mgFiber: 7gSugar: 15gVitamin A: 122IUVitamin C: 1mgCalcium: 44mgIron: 4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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This Chocolate Pie with Coconut Crust recipe can also be found on What The Fork Food Blog.
