This showstopper starts with a silky, from-scratch chocolate custard, built by whisking coconut milk and egg yolks into a glossy filling that's finished with melted chocolate and a touch of vanilla. That filling gets poured into a rich, chocolate-forward crust and chilled for hours until it slices clean and holds its shape on the fork. The top gets piled high with billowy coconut whipped cream, beaten fresh until it forms soft, cloud-like peaks, then finished with a scatter of chocolate shavings or a dusting of cocoa. Every component here ā the custard, the whipped topping, the deep chocolate flavor throughout ā comes together with straightforward pantry staples and a little patience in the fridge. It's an elegant, make-ahead dessert that turns out just as decadent as any classic cream pie, and it's a solid pick for a gluten free dessert table.
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Learn more ā8 servings
Preheat the oven to 350Ā°F (175Ā°C). In a medium bowl, stir together the cookie crumbs and melted coconut oil until the crumbs are evenly moistened and hold together when pressed.
Press the crumb mixture firmly and evenly into the bottom and up the sides of a 9-inch pie dish. Use the flat bottom of a measuring cup to compact the crust. Bake for 10 minutes, until set and fragrant, then transfer to a wire rack and let cool completely.
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