Coconut Caramel Chocolate Pie
A pressed cocoa crust topped with thick caramel sauce, sweetened coconut, and melted chocolate, chilled before serving.
Ingredients
Crust Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Topping Ingredients
- 1 cup sweetened shredded coconut sweetened shredded coconut
- 1 cup caramel sauce prepared thick sauce, cooled; not thin drinking syrup
- 1/2 cup chocolate chips For a more intense chocolate flavor, use dark chocolate.
Pan preparation
- as needed cooking spray
Instructions
- Preheat to 350°F and grease a 9-inch pie dish lightly. Combine flour, cocoa, sugar, leavening, and salt; stir in melted butter. Compress evenly over base and lower sides.
- Bake 15–20 minutes until set. Let the crust cool in its dish for approximately 30 minutes.
- Spread thick, cooled caramel over the base and distribute shredded coconut across it.
- Gently melt chips in a dry double-boiler bowl, about 5 minutes, and apply a thin drizzle.
- Cover loosely and refrigerate at least 60 minutes. Divide into 8 cold portions; use a spoon for a soft filling.
Notes
Use thick prepared caramel, not thin syrup. Flour crust is baked before topping. Thirty-minute cooling and one-hour chilling are included; texture depends on the sauce, so portions may need a spoon.