This rich and decadent chocolate coconut cream pie is bound to be a hit! It has a flaky crust, a rich, dense chocolate coconut filling, and a sweet coconut cream topping + toasted coconut. It’s absolutely dreamy!
Who Loves Chocolate + Coconut
Today I’m back with a delicious pie recipe for you. Guys, pie is a lot of work, but this one is totally worth it!
Chocolate and coconut were made for each other. The rich flavor of the chocolate and nutty flavor of coconut makes this pie a delicious and dangerous combination. Dangerous, because it is hard to not keep going back for more!
I mean I love the flaky crust and the thick layer of coconut whipped cream but it is all about the chocolate and coconut. And one of the key reasons this pie is so good, is the toasted coconut on top.
Tips for Blind Baking Pie Crust
To start you’ll want to make the pie crust. I prefer homemade, but if you want to use store-bought, go for it (no judgements here)! You’ll need to blind bake the crust for this particular pie. Here are a few tips for blind-baking success:
1.) Keep your ingredients COLD… and don’t over-mix them.
2.) Let your dough rest for 5 minutes after rolling it out.
3.) Don’t stretch your pie dough once it’s in the dish, and make sure to dock it (I use a fork).
4.) Toss it into the freezer for 15 minutes before baking it.
5.) Use parchment paper to line the dough, and DEFINITELY use some sort of weights (actual pie weights, dry rice or dry beans).
6.) Go low & slow. Bake the pie crust at 375 degrees for 20-25 minutes, then remove the parchment and weights and continue baking for another 10 minutes until the bottom is set.
There may be a few steps – but trust us – these help!
Next Up: The Filling
While crust is cooling you’ll be finishing up the filling.
Steep the coconut in the cream mixture, temper the egg/cornstarch mixture, cook until it reaches 165 degrees, then pour over a mesh sieve into a big bowl of chopped semisweet or bittersweet chocolate (along with some butter and vanilla too).
Putting it Together + More Toppings
Let it chill in the refrigerator for 1 hour before transferring it to the cooled crust. This will prevent it from making the crust soggy. Let the pie chill for at least 3 hours before serving.
When you’re ready to serve it, whip up the topping. I wanted the topping to taste like coconut, but have the texture of whipped cream, so I used chilled full-fat coconut milk and heavy cream. It whipped up beautifully and tasted amazing! Top it off with some toasted coconut, and maybe some chocolate shavings, and it’s good to go!
If I am going extra flair then I might add some toasted slivered almonds and drizzle some homemade chocolate sauce on top!
Storing + Freezing
Make sure your chocolate cream pie cools for at least an hour before putting it in the refrigerator. However, I don’t recommend you leave it out of the refrigerator for more than 2 hours. Cover it loosely with aluminum foil or plastic wrap and your pie will keep for 3-4 days.
Cream pies do not usually do well in the freezer so I don’t recommend freezing this pie. However, you can make it ahead of time and store it in the fridge for 2-3 days before serving.
We absolutely LOVED this chocolate coconut cream pie! While it was a little time consuming, it was definitely worth it. If you love chocolate and coconut, this pie is for YOU. 🙂
Find more delicious pies here:
- Heavenly Lemon Cream Pie
- Mini Banana Cream Pies
- No-Bake Mud Pie
- No-Bake Peanut Butter Pie
- Mini Pumpkin Pies
Chocolate Coconut Cream Pie Recipe
For the Crust
- 1 1/3 cup all-purpose flour - plus more for dusting
- 1 tsp granulated sugar
- 1/2 tsp kosher salt
- 3/4 cup unsalted butter - ( 1 ½ sticks) cut into tablespoons
- 3-4 tbsp ice cold water
For the Filling
- 8 oz semisweet chocolate - OR bittersweet coarsely chopped
- 2 tbsp unsalted butter
- 1 1/2 tsp vanilla extract
- 2 cup heavy cream - divided
- 1 cup whole milk
- 1/2 cup granulated sugar
- 1/4 tsp coarse sea salt
- 1 cup unsweetened coconut - shredded or flakes
- 1/4 cup cornstarch
- 4 egg yolks
For the Topping
- 1 (14.5 oz) can unsweetened full-fat coconut milk - chilled for 4 hours
- 1 1/2 cup heavy whipping cream
- 3 tbsp powdered sugar
- 1 tsp vanilla extract
- 1 cup toasted coconut - shredded or flakes, sweetened or unsweetened
- In a medium mixing bowl whisk together the flour, sugar, salt. Add the butter. Place in the freezer for 30 minutes. Transfer mixture into the bowl of a food processor and pulse 8 to 12 times, until the butter is the size of peas. With the food processor running, gradually pour the water down the feed tube and pulse the machine until the dough begins to form a ball. Turn out onto a floured surface and gently knead into a ball. Form a disc and wrap in plastic wrap. Refrigerate for 30 minutes.
- Roll the round of dough on a well-floured surface into a circle big enough to fit a 9-inch pie dish. Let the dough rest for 5 minutes. Place into the bottom of the pie dish. Using a fork, prick the bottom of the crust about 20 times. Trim the edges so that there is ½-inch overhang. Flute the edge or press with a fork. Place in the freezer for 15 minutes.
- In a large bowl combine the chocolate, butter and vanilla. Place a mesh sieve over top and set aside.
- To make the filling, in a medium heavy bottomed saucepan set over medium-low heat, add the milk, 1 ½ cups heavy cream, sugar, and salt. Heat until the sugar has dissolved and the mixture is warm, and gently bubbling. Turn heat off, add the coconut and allow to steep for 30 minutes.
- Preheat oven to 375 degrees F.
- Line the pie dough with parchment paper, then fill with pie weights or dried rice/beans. Place in the oven and bake for 25 minutes, then remove from the oven and carefully remove the weights and parchment. Return to the oven to bake for an additional 10 minutes or until the bottom is set and the edges are golden brown in color.
- Remove the crust from the oven and allow to cool completely before filling.
- Meanwhile, in a medium heatproof bowl, whisk together the remaining ½ cup of heavy cream, cornstarch, and the egg yolks until a thick paste forms.
- Return the saucepan to the stovetop over medium heat and gently warm. Once the mixture is warm, carefully temper the egg yolks by slowly drizzling the warm mixture into the medium bowl, whisking continuously to prevent the eggs from scrambling. It will take about 5 minutes to incorporate the mixture.
- Return the mixture to the stovetop and heat until it reaches 165 degrees on an instant read thermometer. Pour over the sieve to remove the coconut and any overcooked pieces of egg that make have formed. Remove the sieve and whisk the milk into the chocolate until melted. Cover with plastic wrap and chill for 1 hour.
- Spread into the cooled pie crust. Cover with plastic wrap, directly on the pudding. Chill in the refrigerator for 3 hours or overnight until fully set. It should be firm to the touch.
- Before serving, remove from the refrigerator.
- To prepare the topping, in a large mixing bowl with a hand mixer (or a bowl of a stand mixer), add ONLY the thick, chilled cream part of the canned coconut milk. Do not add any liquid. Beat for 5 minutes on high, then add the heavy cream, powdered sugar, and vanilla extract. Gradually turn up the speed and beat until stiff peaks form. Spread over the top of the chilled pie, top with toasted coconut. Enjoy immediately.
-This pie becomes very hard the longer you chill it. If you plan on making it ahead, let it come to room temperature for 1 hour before adding the whipped topping.