Chocolate Cream Pie with Pecan Crust

🧂 Ingredients

• 3 oz fresh pecans, chopped (about 3/4 cup)
• 3 oz graham crackers (5 whole cracker sheets), broken into large pieces
• ¼ cup unsweetened flaked coconut
• 2 tbsp granulated sugar
• 4 tbsp unsalted butter, melted
• ½ cup granulated sugar
• ¼ cup cornstarch
• ¼ tsp salt
• 13.5 oz can of full-fat coconut milk
• 1 cup plus 2 tablespoons whole milk
• 6 oz semisweet chocolate, finely chopped

  (from a chocolate baking bar)
• 1 oz unsweetened chocolate, finely chopped
• 3 tbsp unsalted butter, cut into 3 pieces
• 1 tbsp vanilla extract
• 1 cup heavy cream
• ¼ cup confectioners' sugar
• 2 tsp vanilla extract
• semisweet chocolate shavings, for garnish (optional)

Instructions

• 1 Make the crust: Preheat the oven to 325 degrees F. In a food processor (or high
  powered blender), pulse the pecans, crackers, coconut, and sugar, until the
  mixture is fully ground. You want very fine crumbs that are all the same size.
  Transfer the crumbs to a large bowl, stir in the butter, and stir well with a
  rubber spatula until evenly combined. Pour crumbs into a 9- or 10-inch pie
  plate, spreading them with your fingers into an even layer. Use the flat bottom
  of a measuring cup or drinking glass to press and pack the crumbs evenly into
  the bottom of the pie plate, then use the side of the measuring cup to press
  crumbs into the plate’s sides. Bake until fragrant and golden browned, 12 to 15
  minutes. Let cool on a wire rack while you make the filling.
• 2 Make the filling: In a large saucepan, whisk the sugar, cornstarch, and salt
  together. Whisk in the coconut milk and whole milk until fully mixed, taking
  care to scrape all sides and corners of the saucepan (so as not to leave any
  clumps of cornstarch). Set the saucepan over medium heat and cook, whisking
  constantly, until the mixture is thickened and simmering across the entire
  surface, about 10 minutes. Remove the pan from heat. Whisk in the chopped
  semisweet and unsweetened chocolate and butter until melted and fully blended.
  Whisk in the vanilla. Pour the filling into the cooled pie crust. Press a sheet
  of plastic wrap over the surface of the filling (it should be laying against the
  filling, touching it) and let the pie cool for 1 hour. Refrigerate until the
  filling is firmly set, at least 6 hours or up to 24 hours.
• 3 Make the topping: In a stand mixer fitted with whisk attachment, whip the cream,
  sugar, and vanilla on medium speed until foamy, about 1 minute. Increase the
  speed to high and whip until stiff peaks form, about 2 minutes. Smooth the
  whipped cream evenly over your chilled pie, sprinkle with chocolate shavings,
  and serve.

Nutrition Info