Chocolate and Coconut Cream Pie

This double-decker pie stacks two forever favorites—chocolate and coconut cream—in a toasted graham cracker crust for a best-of-all-worlds situation. One big batch of warm coconut pudding gets split two ways: mixed with dark chocolate for a deep, intense bottom layer, while the rest is lightened with whipped cream for a duvet-soft top. Coconut milks vary wildly in their fat content. Too little fat and the filling will be runny, too much and it’ll end up grainy. We found the best final texture with Whole Foods 365 and Thai Kitchen brands. The instant pudding mix goes a long way to firming up the filling just enough so it stays in shape over the course of a day. Definitely don’t skip it. And if you don’t want to spring for two kinds of coconut flakes, simply top the pie with more of the sweetened shredded kind.