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Chocolate No-Bake Pie with Macadamia Coconut Crust

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1/2 cup or 1 stick unsalted butter, at room temperature

3/4 cup granulated sugar

2 oz of unsweetened chocolate, melted

1 teaspoon Vain Sri Lankan Vanilla Extracted in Dark Rum

2 eggs, room temperature

For Crust:

1 and 1/2 cups graham cracker crumbs or gluten-free cookie crumbs

1 cup sweetened shredded coconut 

1/2 cup macadamia nuts

1 Tbsp. sugar

5 Tbsp. unsalted butter, melted


Make the crust:

To your food processor, add graham cracker crumbs, coconut, macadamia nuts and sugar. Process for 1 minute until mixture is a uniform, sandy texture. Add melted butter, pulse until well combined.

Pat this mixture into 9-inch pie plate. It will make a thick crust. I use the bottom of a measuring cup to press mixture into bottom and sides. Refrigerate while making filling.

Make Pie Filling:

In a large mixing bowl, combine the butter, sugar, melted chocolate and Vain vanilla extract. Mix at medium speed until throughly combined. 

Add eggs 1 at a time. Note: Beat for 5 minutes after addition of each egg. Your mixture will look light and fluffy.

Pour into prepared crust. I garnished with whole macadamia nuts. Refrigerate for at least 3 hours or overnight.