No-Bake Chocolate Coconut Cream Pie

Ingredients

For the crust:

• 2 cups shredded coconut

• 2 egg whites

• 1/2 cup sugar

• A pinch of salt

For the filling:

• 1 1/2 containers heavy whipping cream

• 150 g dark chocolate

• 3 tablespoons powdered sugar

• 1 teaspoon vanilla extract

How to Prepare

Crust:
Lightly whip the egg whites until slightly airy (not stiff peaks). Add the remaining crust ingredients and mix well.

Grease a 24 cm (9-inch) round pan generously. Press the mixture into the pan, forming a base and sides. It is best if the sides are relatively thick and the base is thinner.

Bake in a preheated oven at medium heat for about 20 minutes, until golden. Remove and let cool completely.

Filling:
Heat 3/4 cup of the cream in a saucepan until just before boiling.

Break the chocolate into pieces and place in a bowl. Pour the hot cream over the chocolate and let sit for a few minutes to soften. Then stir until smooth and let cool for about 15 minutes.

Whip the remaining cream with the powdered sugar and vanilla extract until stiff. Gently fold the whipped cream into the chocolate mixture until smooth and light.

Assembly:
Fill the crust with the cream mixture and smooth the top evenly.

Cover with aluminum foil and refrigerate for at least 2 hours before serving.