Chocolate Ganache Pie with Toasted Coconut
A quick 20 minute chocolate ganache pie that's just perfect for the chocolate lover in your life.
Servings: 8 slices
Ingredients
- 1 premade graham cracker crust I used a chocolate crust
- 3/4 cup sweetened toasted coconut see note
- 8 oz. chopped semi-sweet chocolate I used Ghirardelli
- 1 cup 8 oz. heavy whipping cream
- 1 teaspoon pure vanilla extract
- 1 teaspoon espresso powder I used Medaglia D’oro
Instructions
- In the bottom of a pre-made pie crust, spread half of the toasted coconut flakes, reserve the other half for later use.
- On a double broiler, heat the chocolate, heavy whipping cream, vanilla extract, and espresso powder until smooth. Remove from heat, stir for 5 minutes until cooled.
- Pour the chocolate mixture onto the pie crust lined with toasted coconut. Sprinkle the remaining coconut flakes over the chocolate mixture. Cool in refrigerator for 2-3 hours or until completely set.
Notes
- If you can't find toasted coconut at your local grocery store, you can toast it yourself. Preheat an oven to 350 degrees F. Spread sweetened coconut flakes on a baking sheet in a single layer. Bake for 5 - 6 minutes or until they slightly toast and crisp up.
