The classic combination of chocolate and coffee becomes new again when paired with luscious coconut milk.
Ingredients
- 12 ounces semisweet chocolate, chopped
- 2 cups well-stirred full-fat coconut milk
- 1 tablespoon instant espresso powder
- 2 teaspoons vanilla extract
- ¼ teaspoon fine sea salt
- 1 completely baked Flaky, No-Roll Pie Crust
- 1½ cups Whipped Coffee Coconut Cream
- Semisweet chocolate shavings, for garnish (optional)
How to Make It
- Place the chocolate in a large bowl.
- In a medium saucepan, heat the coconut milk and espresso powder over medium heat until hot but not boiling; pour it over the chocolate. Let stand for 2 minutes. Add the vanilla and salt, then whisk until blended and smooth. Let cool at room temperature for 30 minutes.
- Whisk the filling and pour it into the baked pie crust. Lay plastic wrap directly on the surface of the filling and refrigerate for at least 3 hours, until set
- Remove the plastic wrap and spread coconut cream over the chilled pie filling. Sprinkle with chocolate shavings, if desired.
