Ingredients
Scale
- 1 graham cracker crust
- 14 ounces sweetened condensed milk
- 4 ounces bittersweet chocolate
- 1 cup coconut flakes, sweetened or unsweetened
- 1 cup pecans, toasted
- 2 eggs, at room temperature
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C).
- If using a store-bought graham cracker crust, place it on a baking sheet.
- If making from scratch, crush roughly 10 graham crackers into fine crumbs and mix with 5 tablespoons melted butter until combined.
- Press the graham cracker mixture firmly into the bottom and sides of a pie dish.
- Bake the crust for about 10 minutes until lightly golden and fragrant.
- In a microwave-safe bowl or over low heat in a double boiler, melt about 4 ounces of bittersweet chocolate until smooth.
- Stir frequently to avoid burning the chocolate.
- In a large mixing bowl, combine one can (14 ounces) of sweetened condensed milk with two eggs at room temperature.
- Add the melted chocolate along with 1 teaspoon vanilla extract.
- Whisk until everything is well blended.
- Gently fold in one cup of sweetened coconut flakes and one cup of toasted pecans into the chocolate mixture until evenly distributed.
- Carefully pour the filling into your prepared crust, spreading it out evenly with a spatula.
- Bake the pie in your preheated oven at 350°F (175°C) for about 25-30 minutes or until set in the center but still slightly jiggly.
- Let the pie cool at room temperature before refrigerating for at least two hours or overnight.
Notes
Store leftover pie in refrigerator.
Reheat slices briefly in microwave.
Serve with whipped cream topping.
Use high-quality chocolate for richness.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Method: Bake
Nutrition
- Calories: 350 kcal
- Sugar: 8g
- Sodium: 150mg
- Fat: 20g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 25mg