You can't go wrong with a chocolate dessert, and even better when it has a hint of coconut in it. The perfect summer dessert! You just melt some dark chocolate into some coconut milk, pour it into some homemade pie pastry (or use shop bought to make this an even easier 3 ingredient chocolate pie) and then bake. This Chocolate Pie is seriously delicious.
This chocolate pie is so easy to make, tastes super indulgent, and guaranteed to please. Everyone likes chocolate, right?
Why you will love it
- An insanely delicious chocolate dessert - You can never have too many chocolate dessert recipes in your life, right? This is one of our favourites.
- Just 3 ingredients - Save yourself some time and use store bought pastry, which would make this an easy 3 ingredient recipe.
- Stores well - This recipe keeps really well in the fridge for a few days, if you can resist eating it for that long.
- Easy for kids to make - We love any opportunity to get the kids involved in the kitchen and this is so simple for them to make.
- It can be decorated - We have kept it simple with this recipe, but you can go wild with the decoration to make it look a bit more special. We like adding a sprinkling of coconut flakes and some fresh raspberries.
- Pastry - We have provided the recipe for our homemade, lighter, pastry that uses wholewheat flour. You can use your own favourite pie pastry recipe, or make this dessert much easier by using ready rolled pastry.
- Chocolate - We used dark chocolate, as it gives a really rich and intense chocolate flavour.
- Coconut milk - Instead of using cream, we used coconut milk. This does of course give it a coconut flavour, but we think that's a good thing. Use full fat, not light, as it just won't have the same flavour and texture.
A full ingredients list with measurements is in the recipe card below.
Step by step
One: Put the water and dates in a food processor and blend.
Two: Put the flour and salt in a bowl. Cut the butter into cubes and add to the flour.
Three: Mix the flour and butter with your fingers until it becomes a breadcrumb consistency.
Four: Add the yogurt, egg and date syrup to the flour and mix with a fork.
Five: Then mix with your hands until a dough is formed.
Six: Put the dough on a flour dusted surface and knead for a few minutes. Roll to about 20inch/50cm diameter.
Seven: Cut in to circles just larger than the diameter of your pie dish. Grease the pie dishes and gently press the pie dough into them.
Eight: Blind bake the pie crusts for 10 minutes at 200°C/400°F/Gas 6.
Nine: Meanwhile, pour the coconut milk into a pan and add the broken up bits of dark chocolate and vanilla.
Ten: Heat on low until it melts, stirring constantly.
Eleven: Pour the chocolate mixture into your pie crust. Put in the oven at 200°C/400°F/Gas 6 for 30 minutes.
Twelve: Take out of the oven and allow to cool and then put in the fridge for a few hours before serving. Sprinkle some almonds or coconut on top before serving (optional).
I must admit, this Chocolate Pie did not turn out exactly how I thought it would do, but that definitely isn't a bad thing. Different is not bad - it's just different. I was hoping it would set quite hard, like a chocolate truffle consistency, but it's not as solid as that.
Despite not being how I thought it would, it is still absolutely delicious. It kind of has an almost custard texture (although more solid) - but in a really good way.
What to serve it with
This is pretty indulgent as it is, so it really doesn't need anything else. But it goes really well with a nice hot drink. Why not try one of the ones we have on the blog:
Store: If you have leftovers of this chocolate pie, then you can store it in an air tight container in the fridge for up to 3 days.
Freeze: We wouldn't recommend freezing it though, as the filling is a strange consistency once defrosted.
No, this definitely isn't the healthiest dessert in the world. But, it is delicious so that means it's good for your mental health, right?
There is a lot of mixed opinions about coconut milk and I know a lot of people avoid it because it is high in fat. However, the fat found in coconut milk is different because it is mostly in the form of a medium-chain fatty acid which is processed differently to saturated fat from animal products. It is absorbed quickly and is used for energy. Not all fat is the same - so don't avoid coconut! Fat aside, coconut is full of fibre and vitamins E and C.
This dessert is fairly high in fat, as it does have chocolate in it too, but the pie crust is healthier than the usual type and most chocolate pies are made with cream - so this recipe is definitely an improvement. We have made the crust ourselves, but if you want a dessert that is really easy then get some store-bought short crust pastry and this is then a 3 ingredient Chocolate Pie.
We topped the pie with more coconut of course. But, you don't have to. Why not go wild with white chocolate shavings, raspberries, sprinkles, oven drizzle some melted Biscoff on it
Don't worry if you aren't a huge fan of coconut flavour. Despite using the coconut milk in this, it has just a hint of coconut to it - it really is all about the dark chocolate. If you want to take the coconut-ness to the next level, then use coconut flavoured dark chocolate to make this. It's pretty intensely coconut.
We have made 4 mini pies (half a pie is one serving), but you could easily make this as one big pie and use the pastry for one pie dish instead of 4 little ones.
More chocolate recipes
If you’ve tried this dark chocolate pie recipe, then let us know how you got on in the comments below.
Tag us in your creations on Instagram @hungryhealthyhappy - You can use the hashtag #hungryhealthyhappy too.
- 210 g (1.75 cups) Whole wheat flour
- 60 g (2 oz) Butter
- 2 tablespoon Greek yogurt
- 0.5 teaspoon Sea salt
- 1 (1) Egg
- 4 Pitted dates
- 5 tablespoon Cold water
- 400 ml (1.75 cups) Coconut milk - (full fat, not light)
- 200 g (7 oz) Chocolate - dark
- 1 teaspoon Vanilla extract
- Preheat your oven to 200°C/180°C(fan)/400°F/Gas 6.
- Put 5 tablespoon Cold water and 4 Pitted dates into a food processor and blend.
- Put 210 g Whole wheat flour and 0.5 teaspoon Sea salt in a bowl. Cut 60 g Butter into cubes and add to the flour.
- Mix the flour and butter with your fingers until it becomes a breadcrumb consistency.
- Add 2 tablespoon Greek yogurt, 1 Egg and the date syrup to the flour and mix with a fork.
- Then mix with your hands until a dough is formed.
- Put the dough on a flour dusted surface and knead for a few minutes. If this is still fairly sticky, add some more flour. Roll to about 20inch/50cm diameter.
- Cut in to 4 circles of 4inch/10cm (this is the size of the mini pie dishes I used) and add to your greased pie dishes. See notes below for cutting the dough to size.
- Blind bake the pie crusts for 10 minutes.
- Meanwhile, pour 400 ml Coconut milk into a pan and add 200 g Chocolate and 1 teaspoon Vanilla extract.
- Heat on low until it melts, stirring constantly.
- Pour the chocolate mixture into your pie crust (there might be some left over that won't fit in, so pour this into little glasses and put in the fridge for a mini chocolate fix). Put into the oven for 30 minutes.
- Take out of the oven and allow to cool and then put in the fridge for a few hours before serving. Sprinkle some almonds or coconut on top before serving (optional).
- Depending on the size of the pie dishes you are using, you will want to cut your pastry into a circle 1-2cm (0.5-1 inch) larger than the diameter of the dish
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.