Chocolate Coconut Pie with Brownie Biscotti Crust

Baking, Biscotti, Brownie, Brownies, Chocolate, Chocolate Chip, Coconut, Dairy-Free, Dessert, Marlo's Bakeshop, Nut-Free, Pie, Pies, Soft-Baked Biscotti -

Chocolate Coconut Pie with Brownie Biscotti Crust

By: Marlo's Bakeshop


For the crust:

  • 1 box Chocolate Chip Brownie Soft-Baked Biscotti (2 cups coarsely chopped)
  • 2 tbsp coconut oil (not melted) + more for greasing pie pan
  • 4 medjool dates, pitted
  • ½ tsp vanilla extract
  • A pinch of salt

For the filling:

  • 1 x 13.6oz can coconut milk (full-fat, unsweetened)
  • ½ cup date sugar (or coconut sugar)
  • 1 tbsp quinoa flour (or coconut flour, or any flour you have)
  • 1 tsp fresh orange juice
  • 4 eggs
  • 1 tsp vanilla extract
  • A generous pinch of salt
  • 2/3 cup bittersweet chocolate chips 


  1. Preheat oven to 350 degrees.
  2. To prepare the crust, place biscotti, coconut oil, dates, salt and vanilla in food processor and pulse a few times until mixture resembles coarse sand and sticks together when pressed between fingers.
  3. Grease the bottom and sides of a 9” springform pan with coconut oil. Transfer crust to pan and press firmly with the heel of your hand to evenly coat the bottom. Place in fridge to set.
  4. Meanwhile, prepare the filling. In a large bowl combine the coconut milk, sugar, flour, and orange juice. Whisk together until no large clumps remain (small curdles are ok and will melt down as it bakes).
  5. In another mixing bowl, whisk the eggs until frothy and bright yellow, about 5 minutes. You can do this by hand or in a stand mixer with whisk attachment.
  6. Fold eggs into the coconut mixture followed by the chocolate chips.
  7. Place the springform pan on baking sheet to make it easier to transfer to oven. Pour filling into prepared pie crust.
  8. Bake for 50 minutes, with no peeking in the oven, until custard is set.
  9. When the 50 minutes is up, turn off the oven, place a wooden spoon in the door to keep it cracked open slightly or simply leave it ajar. Allow the pie to cool completely in the oven for at least an hour. Place in fridge to set for a minimum of 2 hours. Feel free to bring out to room temp before enjoying or keep cold when serving for a cool and creamy treat.

Notes: when using chocolate chips instead of chopped chocolate (for the lazy baker in us), beware that your chocolate may sink to the bottom of the tart. We didn’t mind, it created a layer of rich chocolate underneath the custard layer. If you’d prefer the two layers to mesh, use chopped chocolate. Enjoy!


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