Next, it’s time to melt the chocolate chips. I recommend doing this gently in the microwave in 30-second increments, stirring in between to prevent them from seizing. Once melted, I let the chocolate cool for just a few minutes and then fold it into the cream cheese-whipped cream mixture. This rich chocolate layer is what makes this pie so decadent!
After you have that base ready, pour it into the chocolate graham cracker crust. I like to spread it evenly with a spatula and give it a gentle tap to remove any air bubbles. Now, for the best part: the coconut-pecan topping! In a separate bowl, I combine the shredded coconut and chopped pecans, and then I pile this mixture on top of the chocolate layer. It not only adds texture but also an irresistible nutty flavor.
Finally, I cover the pie and pop it into the fridge for at least four hours, or overnight if I can wait that long. The chilling time allows all those incredible flavors to meld together beautifully. Trust me, the wait is worth it!
Pro Tips for Best Results
I tested this three ways to find the best whipped cream consistency. If you want a more stable whipped cream, try adding in a tablespoon of cornstarch when whipping. It really holds up well for days in the fridge!
Also, consider using high-quality chocolate chips. I tried this pie with both semi-sweet and dark chocolate, and while both were delicious, the semi-sweet chocolate really balanced the sweetness of the topping beautifully.
Lastly, if you’re a coconut lover like me, feel free to add more toasted coconut on top after serving. That extra crunch and flavor really elevates the pie to another level!
Common Mistakes to Avoid
One of the biggest mistakes I made the first time was not allowing the cream cheese to soften enough. When it’s too cold, it doesn’t mix well with the other ingredients and creates little lumps. Make sure to leave it out for a bit before starting the recipe! (See the next page below to continue…)