• Bake the Pie Crust first! Whether you make your own or use store-bought, make sure you bake the shell with either pie weights or some dried beans in the bottom for 15-20 minutes at 350 degrees. This will be the only baking required, luckily!

2. Make the Chocolate Hearts 

• Set up your double boiler (which you can keep out because we’ll be using it again in just a minute!) Heat and melt chocolate chips in your double boiler. Add coconut oil if you prefer a creamier consistency, but it’s unnecessary!
• Have your heart molds sitting on a cutting board so they’re easy to transport.Pour warm chocolate into heart molds, lightly tapping the mold’s sides to ensure all bubbles rise to the surface.
• Freeze for 30 minutes to 1 hour, and they’re good to go!

3. Make Coconut Whipped Cream 

• Chill the two cans of coconut cream. The liquid will separate naturally from the solid.
• Scoop out the solid from the can and mix or whip until you can see peaks.
• Add vanilla.
• Slowly add powdered sugar.
• Refrigerate immediately until it’s time to use.

4. Make Chocolate Cream Pie Filling

• Assemble the double boiler and begin melting chocolate chips. Whisking occasionally to make sure all of the chips are melting easily
• Make sure coconut milk is at room temperature and well shaken.
• Add milk to melted chocolate chips and whisk them together
• Pour your warm chocolate coconut cream filling into your blender.
• Add cashew butter, cocoa, vanilla, coffee, and salt to a blender. Blend all ingredients together until smooth and creamy!
• Pour into your pre-baked pie shell, cover, and freeze for 1 hour.

5. Assembly and Decorations

• Time to make it beautiful! At this point, you should have your pre-baked pie crust, pie filling, homemade coconut whipped cream, and chocolate hearts ready for quick assembly.
• Place your pre-baked pie crust on your work surface – Give yourself some room to start assembling the ingredients.
• Pour your filling into your pre-baked pie shell, and freeze! This should only take about an hour, and once it’s finished setting, it’ll stay that way! We promise you don’t need to worry about your filling melting at room temperature!
• Scoop on your coconut whipped cream – Feel free to be creative here- there is absolutely no wrong answer to how you put whipped cream and chocolate on top of a pie. I like covering the pie in whipped cream peaks, with the most prominent peak lying in the center.
• Pop on the chocolate hearts – Pop a few of our chocolate hearts on the outer edges to dictate pieces and where to cut. I also sometimes throw one in the middle for good measure!
• Dust on grated chocolate – Feel free to use a grater and shave one of your chocolate hearts over top of the pie, or even toast a few coconut flakes if you have them around! So worth it.
• Chill your pie – From here, chill your pie in the fridge or freeze it after you cover it in cling wrap. When you remove the pie from the freezer, it only takes a couple of minutes for it to warm up enough to eat it. Cold, chocolate-y, smoother, and refreshing with a cup of coffee or tea!