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Coconut Crusted Chocolate Ganache Pie

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An easy, peasy Coconut Crusted Chocolate Ganache Pie with only 4 ingredients!! So luscious and perfect for the coconut fans in your life.

A slice of Coconut Crusted Chocolate Ganache Pie on a white plate with a red handled fork

Coconut Crusted Chocolate Ganache Pie

The toughest part of this recipe was making a nice fluffy rim with the coconut crust. But that was a heck of a lot simpler than rolling out a pastry crust!

The filling entailed pouring hot cream over chopped chocolate and stirring. Easy peasy. The whole pie went together in a snap. And boy was it a hit!

The sweet and chewy crust was filled with creamy, melt in your mouth chocolate ganache. Coconut lovers will swoon! Who wouldn’t love a macaroon crust? And you are all in for an even bigger treat today.

Are you annoyed by recipes that require an endless shopping list? Add this yummy coconut ganache pie to your baking list!

4 Ingredient Dessert!

I am a huge fan of easy recipes, especially when they become some of our favorite go-to dishes for dinner or dessert. A couple years ago I shared a flank steak marinade composed of red wine, orange juice and soy sauce. I usually have all the ingredients in the kitchen and it’s perfect to toss on the grill for a quick meal if you remember to marinate the night before.

I was challenged to make another 5 Ingredient or Less recipe. But I couldn’t go savory again. I just couldn’t. It had to be sweet and decadent. After mulling over easy fudge recipes, I couldn’t pass up this coconut crusted chocolate ganache pie inspired by Martha Stewart.

Coconut Crusted Chocolate Ganache Pie with a slice removed

 

More Easy Dessert Recipes:

Coconut Crusted Chocolate Ganache Pie

Coconut Crusted Chocolate Ganache Pie

An easy coconut and chocolate pie with only 4 ingredients!

Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Yield 8 servings

Ingredients

For the crust:

  • 4 tablespoons butter, at room temperature
  • 11 ounces (about 6 cups) sweetened shredded coconut

For the filling:

  • 1 cup heavy cream
  • 8 ounces semisweet chocolate , finely chopped

Instructions

  1. Preheat the oven to 350°. In a food processor, blend butter and one-third of coconut until mixture makes a mass, 1-2 minutes. Transfer to a bowl and mix with the rest of the coconut.
  2. Press coconut mixture into bottom and up sides of a 9-inch pie plate, leaving top edges less compressed and fluffy. Arrange foil over the rim of crust to prevent burning. Bake until the middle begins to brown, 10 to 15 minutes. Remove foil and bake until edges are browned, 4 to 5 minutes more. Remove to rack to cool completely.
  3. Gently melt chocolate and cream in the microwave, stopping and stirring at 30-second increments till melted and smooth. Pour into coconut crust. Refrigerate until filling is set, at least one hour.

Notes

Recipe adapted from Martha Stewart.
Total time does not include cooling and chilling times.

 

Coconut Crusted Chocolate Ganache Pie

Coconut Crusted Chocolate Ganache Pie

An easy coconut and chocolate pie with only 4 ingredients!

Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Yield 8 servings

Ingredients

For the crust:

  • 4 tablespoons butter, at room temperature
  • 11 ounces (about 6 cups) sweetened shredded coconut

For the filling:

  • 1 cup heavy cream
  • 8 ounces semisweet chocolate , finely chopped

Instructions

  1. Preheat the oven to 350°. In a food processor, blend butter and one-third of coconut until mixture makes a mass, 1-2 minutes. Transfer to a bowl and mix with the rest of the coconut.
  2. Press coconut mixture into bottom and up sides of a 9-inch pie plate, leaving top edges less compressed and fluffy. Arrange foil over the rim of crust to prevent burning. Bake until the middle begins to brown, 10 to 15 minutes. Remove foil and bake until edges are browned, 4 to 5 minutes more. Remove to rack to cool completely.
  3. Gently melt chocolate and cream in the microwave, stopping and stirring at 30-second increments till melted and smooth. Pour into coconut crust. Refrigerate until filling is set, at least one hour.

Notes

Recipe adapted from Martha Stewart.
Total time does not include cooling and chilling times.

 

 

 

 

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