White and dark chocolate pie

White and dark chocolate pie

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Author Connie Veneracion


For the crust:

  • 1/4 cup melted butter
  • 1/2 cup crushed graham crackers
  • 1/2 cup toasted coconuts

For the filling:

  • 250 grams dark chocolate
  • 1/3 cup sugar
  • 2 cups light cream
  • 2 teaspoons powdered unflavored gelatin (unnecessary if using full cream)

For the topping:

  • 1/4 cup white chocolate morsels
  • 2 to 3 tablespoons light cream


  • Prepare the crust by mixing together all three ingredients. Dump into an eight-inch pie plate. Press onto the bottom and sides. Chill the in the fridge while you make the filling.
  • Cut the chocolate into small pieces. Place in a heatproof bowl with the sugar then place the bowl over a pan of barely simmering water to melt. When the chocolate has melted, pour in the cream and stir.
  • Keep stirring until heated and thick, about 10 minutes. Sprinkle the powdered gelatin little by little, stirring as you do. Keep stirring for a few minutes until the gelatin is completely dissolved. Remove from the pan and allow to cool a little.
  • Turn OFF the stove. As the dark chocolate mixture cools, place the white chocolate in another heatproof bowl and melt over the pan of hot water. This stage takes only a minute as white chocolate melts much faster.
  • As soon as the white chocolate melts, stir in two to three tablespoonfuls of cream, or just enough to make the mixture of pouring consistency.
  • Pour the white chocolate mixture into a glass with a beak.
  • Take the crust out of the fridge. Pour the dark chocolate mixture over it.
  • Pour the white chocolate mixture over the dark chocolate, making sure that some of the dark chocolate mixture remains visible.
  • Run a knife all over the surface of the filling to create interesting patterns.
  • Chill the pie for several hours before cutting and serving.