This Caribbean fudge pie is a rich and indulgent dessert that combines the flavors of the tropics with a classic fudge pie. The pie has a buttery graham cracker crust and a creamy, chocolatey filling with hints of coconut and rum. Topped with a dollop of whipped cream and a sprinkle of toasted coconut, this pie is the perfect treat for any occasion.
Ingredients
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 1 cup semisweet chocolate chips
- ½ cup sweetened condensed milk
- ½ cup evaporated milk
- ½ cup coconut milk
- 2 tablespoons dark rum
- 1 teaspoon vanilla extract
- ½ cup shredded coconut, toasted
- Whipped cream, for serving
Directions
- Preheat the oven to 350°F (175°C).
- In a medium bowl, combine the graham cracker crumbs and melted butter. Press the mixture into the bottom and sides of a 9-inch pie dish to form the crust.
- In a microwave-safe bowl, combine the chocolate chips, sweetened condensed milk, evaporated milk, and coconut milk. Heat in the microwave in 30-second intervals, stirring between each interval, until the chocolate is melted and the mixture is smooth.
- Stir in the dark rum and vanilla extract into the chocolate mixture.
- Pour the chocolate mixture into the prepared crust and spread it evenly.
- Bake in the preheated oven for 25-30 minutes, or until the filling is set.
- Remove the pie from the oven and let it cool completely at room temperature.
- Once cooled, refrigerate the pie for at least 2 hours, or until chilled and firm.
- Before serving, sprinkle the toasted shredded coconut over the top of the pie.
- Slice the pie and serve each slice with a dollop of whipped cream on top.
