Next up is the filling. In a separate bowl, I whip the heavy cream until soft peaks form. Then, I gently fold in the sugar-free chocolate pudding mix and erythritol, being careful not to overmix. It’s crucial to keep the mixture light and airy! I spread this silky filling over the cooled crust, and let it chill in the fridge for at least an hour. The waiting is the hardest part, but I promise it’s worth it once you take that first bite.
Now for the topping! In a small saucepan over medium heat, I combine the shredded coconut, chopped pecans, cocoa powder, coconut oil, and erythritol. I stir this mixture until it’s well combined and heated through—I love how it turns golden and fragrant. After a few minutes, I let it cool slightly, and then I spread it generously on top of the chilled filling, creating a beautiful finish that’s just calling my name!
To serve, I slice the pie into wedges and garnish with a sprinkle of extra coconut or pecans if I’m feeling fancy. Each slice showcases beautiful layers, and I’m always met with compliments when I dig in!
Pro Tips for Best Results
I tested this recipe three ways to get the texture just right, and the addition of coconut oil in the topping is a game-changer. It binds everything together beautifully while enhancing the flavor. Trust me, don’t skip it!
Also, if you prefer a creamier filling, you can blend in a little softened cream cheese into the chocolate pudding mix. It adds a delightful richness and makes the filling even more luxurious, which I absolutely love!
Lastly, don’t worry if the crust cracks a little as it cools. With the rich topping, it’s virtually undetectable once everything is piled on, and I find a few cracks add to its rustic charm.
Common Mistakes to Avoid
One of the biggest blunders I made the first time was skipping the chilling time for the filling. Trust me, it’s essential! If you just pour it into the crust warm, the filling will run and ruin that beautiful layered effect. (See the next page below to continue…)